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You can make this soup anytime, not just in the Spring.   It was always one of the big favorites.Spring Soup

This soup has cream in it but it's not thick, it's more silky.  The cream does not overpower the soup but adds a depth of flavor.

Recipe By     : Sitara
Serving Size  : 5    Preparation Time :1:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------         ------------       --------------------------------
   2             tablespoons   butter
   1             large               onion -- chopped
   2             large               potato -- chopped
   1             large               carrot --  halved and sliced
   2             quarts             chicken stock
 1/2            cup                 cooked rice
  12            stalks             tender asparagus  -- chopped  with tips
   1             pound             fresh spinach - chopped
   1             cup                 half and half

1.   Melt butter in large pot, add onions, cook till translucent and beginning to color.  

2.  Add potatoes, carrots, stock.  

3.  Bring to a boil and reduce heat and simmer 15 minutes till potatoes are just done.  

4.  Add Cooked rice and asparagus.  Simmer.  Add spinach, simmer.  Add cream to finish.

Salt and pepper to taste.

Here are a couple of things you can do if you can't find fresh asparagus or it's too expensive.  Use
canned asparagus spears, add the juice from the can to the soup and chop the spears in short pieces and add them last.     You can also use frozen chopped spinach in a pinch.