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
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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.