Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon dried dill weed
15 stalks fresh asparagus -- sliced (remove
tough ends)
2 cups chopped fresh spinach
2 cups 1% lowfat milk
1 1/2 teaspoons salt
1 dashes white pepper
5 cups Vegetable Broth -- (or water)
1/4 cups uncooked brown rice
2 cups potatoes -- halved, sliced,
unpeeled (2med)
1 cup carrot -- sliced (1 medium)
2 tablespoons Vegetable Broth
2 leeks -- washed, well sliced
1 cup sliced celery
1/2 teaspoon dried thyme |
Preparation:
Bring soup stock (vegetable boullion) to a boil in a soup pot. Add rice, potatoes, and carrots. Cover and simmer until the potatoes are barely tender (about 15 minutes).
Meanwhile, heat broth and vegetable spray in a 10-inch non-stick fry pay and saute the leeks, celery, thyme and dill weed. When just tender, add to the potatoes along with the asparagus and spinach. Add milk, salt and pepper. Simmer 30 minutes more uncovered, stirring occasionally, and serve.
This is a delicious spring treat. Make a pot to celebrate another winter has come and gone.
5 servings |
