French Spring Soup

I made this recipe for the first time the other day and it was delicious!!!! http://www.thecookingphotographer.com/2010/05/french-spring-soup-bruschetta-al.html The only change I made was that I substituted the asparagus with celery. I think the asparagus would be really good in it, so I'll have to try that another time. I paired the soup with sourdough bread (home made!) and spinach and ricotta stuffed tomatoes. Talk about a great dinner! :)

1/4 cup butter
1 pound leeks, chopped
1 onion, chopped
2 quarts water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, ends trimmed and cut into 1 inch pieces
1/3 cup uncooked long-grain white rice
4 teaspoons salt
Freshly cracked black pepper, to taste
1/2 pound fresh spinach, chopped
1 cup heavy cream

1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender 20 to 30 minutes. The longer you cook them, the better your soup will be.

2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt and lots of freshly cracked black pepper. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, until vegetables and rice are tender.

3. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.