Asparagus Medley Soup

5 servings

This is a delicious spring treat. Make a pot to celebrate another winter has come and gone.

• 5 cups Vegetable Broth, (or water)
• 1/4 cup uncooked brown rice
• 2 cups potatoes, halved, sliced,
     unpeeled (2 medium)
• 1 cup carrot, sliced (1 medium)
• 2 Tablespoons Vegetable Broth
• 2 leeks, washed, well sliced
• 1 cup sliced celery
• 1/2 teaspoon dried thyme
• 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
•    dash of white pepper

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 pan 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.

About leeks: Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid any with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. Refrigerate leeks in a plastic bag up to 5 days. Before using, trim rootlets and the darkest portion of the green tops (the whole leek is edible, but the darker green portions have a stronger, less pleasant flavor). Slit the leeks from top to bottom and wash thoroughly to remove all the dirt trapped between the leaf layers.

Bon appetit!