3 large leeks, sliced into 1/2 inch pieces
1 large onion, chopped
3 tablespoons butter
4 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 tsp. salt
2 1/2 cups chicken or vegetable broth
1/2 cups uncooked long grain rice
1 pound fresh asparagus, cut into 1/2 inch pieces
1/2 cup fresh spinach, chopped into 1/2 inch pieces
1/4 tsp. pepper
1 cup heavy cream
In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus.
Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through. Makes 12-16 servings (4 1/2 quarts); prep time is 25 minutes and cook time is 35 minutes.
Some time in the next 10 days, my son, Zach, and his lovely wife, Malinda, are going to make Chuck and I grandparents. This will be our first grandchild and Chuck and I are so excited and are trying to figure out what our role is in being grandparents. We are shopping for baby clothes, cutting diaper coupons and figuring out which day each week we can baby-sit. I was trying to figure out what I could cook for Malinda when she gets home from the hospital, which I wanted to be nutritious and delicious and yet stay within her parameters of being a vegetarian. Then one of the nurses made this soup and brought it for our noon lunch on Sunday at work. I can make this soup for Malinda if I use vegetable broth. It is nutritious and delicious! We cannot wait to be grandparents; if you have any hints on how to be amazing grandparents, forward them on to me.