Crème de légumes

• 3 tbsp. butter
• 2 chopped leeks (white part only)
• 1 med. onion, chopped
• 2 med. potatoes, cubed
• 2 lg. carrots, sliced
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 6 c. water
• 1 cube chicken bouillon
• 1/4 c. uncooked rice
• 14 asparagus tips, 1 inch pieces
• 1 lb. fresh spinach, torn
• 2 c. milk, heated
• 3/4 c. heavy cream

Preparation: 

1. Melt butter in large pot.
2. Saute onion and leek until tender, about 15 minutes.
3. Add potatoes, carrots, salt, pepper and water.
4. Dilute chicken bouillon in 1/2 cup boiling water and add to pot.
5. Bring to a boil, turn down heat, cover and simmer 15 minutes.
6. Add rice, cover and simmer 20 minutes.
7. Add asparagus, simmer 10 minutes, then add spinach and simmer 5 minutes or until all vegetables are tender.
8. Add warm milk, while stirring.
9. Season to taste and while still stirring, add cream.  Heat thoroughly without bringing to a boil. 
10. Serve immediately.