Spring Soup (Potage Printanier)(Makes 6 Servings)

• 2 to 3 leeks, cleaned and diced ( 1 c.) or substitute fewer onions
• 1/4 c. diced onion
• 2 Tbsp. butter
• 2 to 3 thinly sliced potatoes
• 3 to 4 medium carrots, sliced
• 2 tsp. salt
• 1/4 c. rice
• 10 stalks asparagus, green beans or some frozen peas
• 1/2 lb. chopped spinach
• 1 c. milk or light cream
• salt and pepper to taste
• 5 plus c. water

1. Melt the butter in a stock pot and saute onions and leeks until soft but not brown.
2. Add potatoes, carrots, salt and 5 cups of water.
3. Cook, covered, for 15 minutes after boiling.
4. Add rice and asparagus (or beans or peas) and cook for 25 minutes (until rice is cooked).
5. Add spinach and cook about 1 minute.
6. Add milk or cream; heat and serve.
7. (I think this always tastes better the second day.)

leeks, onion, butter, potatoes, carrots, salt, rice, stalks, chopped spinach, milk, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381835 (may not work)