Springtime weather can be so unpredictable – some days it’s freezing cold and raining and other days it’s hot and sunny. We just had many days of cold rainy weather and while the sun is finally out, I still feel like I’m defrosting and drying off.
You probably already know how much love I have of soups and this one is no exception. It’s the kind of soup you can empty your fridge and pantry into with no messing up. Think about it like a vegetable stock, but you never strain anything out. It’s super easy to make and the girls love and I love it!
I know we’ll be eating this all weekend since we’ll be so busy prepping Matilda’s birthday food for her party on Sunday!!!
- 1/4 cup (1/2 stick) unsalted butter
- 2 large leeks, chopped
- 1 onion, chopped
- 1 cup celery, chopped
- 2 quarts water
- 3 large potatoes, chopped
- 2 large carrots, chopped
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- 1/3 cup uncooked long-grain white rice
- 4 teaspoons salt
- 1/2 pound fresh spinach
- 1 cup heavy cream
- Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
- Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
- Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving. Enjoy!