Celiac.com 04/27/2019 - If you're looking for a delicious way to serve spring vegetables, look no further than this delightfully delicious French-style soup. It's French, so of course it contains butter and cream. It also contains rice, and loads of spring vegetables, including fresh spinach, leeks, carrots, potatoes, and asparagus to deliver a tasty soup that's sure to disappear and leave hungry eaters smiling.
- ¼ cup butter
- 1 pound leeks, chopped
- ½ pound fresh spinach
- 1 onion, chopped
- 3 large potatoes, chopped
- 2 large carrots, chopped
- 1 bunch fresh asparagus, trimmed and cut into
- 1 inch pieces
- 2 quarts water
- ⅓ cup uncooked long-grain white rice
- 4 teaspoons salt
- 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, add 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 with toasted gluten-free bread and a spring salad for a memorable meal.