Lemony Rice Soup With Ham And Spring Vegetables

• 3 tablespoons butter
• 1 cup thinly sliced leeks, white and pale green parts only
• 3 cups canned low-salt chicken broth
• 1/4 cup long-grain white rice
• 10 asparagus stalks, trimmed, cut into 1/2-inch pieces
• 1 cup diced smoked ham, such as Black Forest
• 1-1/2 tablespoons or more fresh lemon juice
• 1 teaspoon grated lemon peel

1. Melt butter in a heavy large saucepan over medium heat. Add leeks and saute 3 minutes. Add broth and rice; bring to a boil. Reduce heat to low, cover and simmer until rice is almost tender, about 16 minutes. Add asparagus; cover and simmer until rice and asparagus are tender, about 4 minutes. Mix in ham, lemon juice, and peel. Simmer 2 minutes to blend flavors. Season with salt, pepper, and additional lemon juice if desired.

butter, leeks, chicken broth, longgrain white rice, stalks, ham, lemon juice

Taken from www.epicurious.com/recipes/member/views/lemony-rice-soup-with-ham-and-spring-vegetables-52111721 (may not work)