French Spring Soup

Tell Us About It

A wonderfully different vegetable soup that I first had while taking an Elderhostel course a few years ago. Each day we were treated to a different menu and/or a different location. This soup was served at a wonderful luncheon for us at The Presbyterian Church in Hamilton, Ohio. The members were kind enough to give us a copy of their recipe. My family has enjoyed this soup many times and some of my grandkids request it all the time.

Ingredients

3 Tablespoons butter	1 onion, chopped	4 potatoes, pared and chopped
4 carrots, pared and chopped	1 large can College Inn Chicken Broth (48 oz.)	1/2 cup uncooked rice, not Minute Rice
1 10 oz. package frozen cut asparagus	1/2 lb fresh spinach, snipped finely (I've used 1/2 package frozen spinach thawed and squeezed dry)	1 cup heavy cream (can use light cream if you wish)
1 teaspoon salt

Directions

Melt butter in a large soup pot, slowly sauté onion until tender. Add potatoes and carrots, salt and chicken broth. Bring to a boil, cover and simmer 15 minutes. Stir in uncooked rice, asparagus. Cover and simmer 25 minutes. Add spinach, cover and simmer 5 minutes. Stir in cream. Don't let soup boil at this boil as the cream will curdle. Note: Add 2 cups chopped cooked chicken to make it a one dish meal.

Comments

My next quilt will be made using the blocks from the 1930's Reproduction Fabric Block Swap I participated in. It's so interesting seeing what the other quilters used for fabrics and patterns.

Name: May Sisk
State Country: New Jersey, U.S.

Fav Place: 2nd favorite - Real New York Deli
Fav Dish: Cream of Mushroom and Barley Soup - New York Deli Style
Date: April 04, 2001

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