Well today is the last day to get your taxes done, for those of you that may have been putting it off until the last hour. Thankfully, I was a real early bird this year. Done the first of February. Now I can relax.
You can also take your cup to Starbucks today, all day, and they will give you a free cup of coffee.
Today I have a wonderful home made soup recipe that comes from my sister, Linda. Talk about comfort foods, this is really at the top of that list. So easy and so good. Once you make this, I can promise you will make it a lot in the future. Your whole family will love it.
LINDA'S ASPARAGUS SOUP
5 Strips of bacon cut into 1" pieces
3 large leeks sliced into 1/2" pieces
3 tablespoons olive oil
1 medium onion diced
4 medium Yukon Gold potatoes cut into 1" cubes
1 1/2 cups cut up carrots
2.5 quarts of chicken stock
1/2 cup uncooked brown rice
1 lb fresh asparagus cut into 1" pieces
1/2 lb fresh baby spinach
1 cup heavy cream (optional)
salt and pepper to taste
In a heavy pan, put the olive oil, Add the bacon and cook. Add the Leeks and onions and saute until tender. Add the carrots, asparagus, potatoes and chicken stock and rice. Cover and bring to a boil. Reduce the heat and simmer for ten minutes or until the carrots and potatoes are tender. Add the spinach and cream and salt and pepper. Makes about 4 to 5 quarts of wonderful soup. Freezes well.
If you want to eliminate the cream, you can use an immersion blender and cream some, not all the veggies, this will thicken the soup. I heartily recommend that you splurge and use the cream. This soup is a meal and therefore, you can justify the use of the cream. Serve with a crusty bread. I will tell you, our Mother adored this soup.
Thanks Linda for this recipe. I know Mother loved this soup. And you are right it should be made with cream.
Thanks for stopping in today
Ciao
Grayce
There is a small change to the first line of this post from 2 days ago. Be sure to change it before you make this soup I have corrected on the blog.
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