I actually came up with this recipe by accident. I ran out of flour one day, had a 2-month-old baby whom I really didn’t want to drag to a store for just two measly tbsp of flour—that would’ve been plain stupid and my momma didn’t raise no fools. Even though you wouldn’t say that if you ever ran into my brother. He’s weird… but it’s a good kind of weird.
I figured I’d throw a hand of rice in with the soup and if it didn’t thicken the soup the way I was hoping for, at least it would make it more filling and nutritious, right? We loved the outcome! So creamy and mellow. That one silly hand of rice had a huge impact.
I guess it’s true what they say; it’s all in the details. I’ve made the soup like this ever since and have no intentions of ever going back.
2 leeks (white only)
21 oz jar asparagus
1 chicken bouillon cube
1/3 cup rice
6 cups water
1/4 tsp chervil
2 tbsp butter
flat leaf parsley
coarsely chopped asparagus
What’s better than a big bowl of homemade soup on a cold winter day? Is there any snow where you are? No? Wanna have some of ours? I’ll share! I gotta admit, it does make pretty pictures.
*you’ll need an immersion blender for this recipe.
First things first, wash your leeks and finely chop the white part only.
Now we’re getting somewhere. With only 2 tbsp butter used to sauté the leeks, this is a pretty low-fat soup. You can add some cream if you like, though I never do. I don’t feel it needs it—to me very few dishes need a cup of cream to taste good anyway.
Kay’s Recipe Card
Click here for printable size.
|Asparagus, Leeks & Rice Soup|
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