French Spring Soup

I make this during asparagus season when my husband’s patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is.

Step: 1

Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.

Step: 2

Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.

Step: 3

Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Per Serving: 194 calories; protein 3.6g; carbohydrates 16.1g; fat 13.8g; cholesterol 44.8mg; sodium 1014.2mg.

The word “stew” can process to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.