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.
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