If you’re searching for a light and refreshing meal to make for your family’s lunch at the campground this camping season, this spring recipe is a perfect option. You’ll love that this soup is packed with seasonal vegetables and spices that will keep you fueled for your day. Get the full recipe below.
Ingredients:
- 1/2 stick of butter
- 1 lbs. leeks, chopped
- 1 onion, chopped
- 2 quarts water
- 3 large potatoes, chopped
- 2 large carrots, chopped
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- ⅓ cup uncooked long-grain white rice
- 4 teaspoons salt
- ½ pound fresh spinach
- 1 cup heavy cream
Instructions:
- Wash and dry all produce.
- Peel and chop your onions, potatoes, asparagus, carrots, and leeks.
- In a large pot, melt butter over medium heat.
- Stir in leeks and onions, cooking until tender and onions are translucent.
- Add water, potatoes, carrots, asparagus, and rice. Season with salt and pepper.
- Bring to a boil and then reduce the heat to low. Simmer for 30 minutes until rice is cooked through and veggies are tender.
- Stir in heavy cream and spinach, being sure to stir constantly to prevent the cream breaking.
- Cook for another five minutes and serve hot with a side of French bread.
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