ASPARAGUS LEEK SOUP

This is the special gourmet chicken soup I promised. It is comforting and filling for these cold days.

ASPARAGUS LEEK SOUP

3 Leeks
1 Onion
3 TBS Butter
4 Potatoes
3 Carrots
1 tsp Sea Salt
2 1/2 quarts Chicken Broth (5 cans or 10 cups)
1 lb Asparagus
1 lb fresh Spinach

Prep the vegetables by peeling and choppng fine. Leeks need special washing. I cut the roots off and split each one in half. Wash under running water, peeling back each layer, then chop. Some cooks wash in a bowl of water after they chop the leeks.

Saute the leeks and onions in butter in your stock pot. Add chopped potatoes and carrots, broth and salt. Cover, reduce heat and simmer for 25 minutes.

Add the asparagus. Cover and cook for another 10 minutes.
Add the spinach just before serving.

NOTE: You can substitute potatoes for brown or basmati rice. Rice may take 30 mins. longer than white rice or potatoes. I have boiled the rice first, for 15 minutes before adding it to the soup, so as not to absorb too much of the chicken broth of the soup.

NOTE: If you want to add chicken, cut de-boned pieces in small chunks, salt and saute with the leeks and onion, then add the broth. The chicken pieces will cook with the stew. On occassion, I have needed to add more broth. Probably because of the way I put the dish together. I don't always assemble a recipe the same way every time.

NOTE: You may want to alter the seasoning, but taste this first, then add and taste again. If you find you have improved on it, or made a new recipe, let me try yours.