This is really good you may want to double it. I used white asparagus because I am in Germany and it is “Spargelzeit” (asparagus time) and white asparagus is loved by all. We enjoyed the soup with a nice crusty loaf of Roggenbrot (rye bread).
- 2 or 3 leeks
- 1 small onion
- 2 tbs. butter
- 2 small potatoes
- 1 medium carrot
- 1 and 1/2 cup hot water
- 2 tsp. salt
- 1/4 cup uncooked rice
- 10 stalks of asparagus
- 1/2 pound spinach
- 1 cup of light cream
Clean and remove the green tops and roots from the leeks, about one cup. Dice onion,
about 1/4 cup. Melt 2 tbs. butter in a large soup kettle; add leeks and onions and cook
slowly, covered, until vegetables are soft but not brown.
Peel potatoes and cut into quarters, then into slices. About 1 1/4 cup. Add the
potatoes, the carrot peeled and thinly sliced, hot water and salt. Cover and cook slowly for 15 minutes.
Add rice and the top 3 or 4 inches of the asparagus cut into small pieces. Cook soup for 25 minutes longer. Add the cream and bring the soup to the boiling point. Serves 6.