3 large leeks, sliced into 1/2-inch pieces
1 large onion, chopped
3 tablespoons butter or margarine
4 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 teaspoon salt
2-1/2 quarts chicken broth
1/2 cup uncooked long grain rice
1 pound fresh asparagus, cut into 1-inch pieces
1/2 pound fresh spinach, chopped into 1/2-inch pieces
1/4 teaspoon pepper
1 cup heavy cream
Recipe Directions
In a saucepan, sauté 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 minutes. Stir in asparagus. Cover and simmer for 10 minutes or until vegetables are tender. Add spinach, pepper and cream; heat through.
