Spring Soup

1/2 stick butter
3 bunches spring onions
1 medium onion
1 1/2 qt. water
2 to 3 carrots
1/2 c. uncooked rice
2 to 3 diced potatoes
15 stalks fresh asparagus
1/2 (1 pt.) half and half
1 lb. spinach

Sauté onions in butter. Add water. Add carrots, rice and potatoes; cook until vegetables are tender. Add asparagus; let simmer. Add half and half. Stir well, then add spinach. Salt and pepper to taste; simmer, then serve.

Return to recipes