Recipe - Asparagus Vegetable Soup

5 cup Water or stock
One fourth cup Uncooked brown rice
2 Potatoes; cut or sliced up , peepled ot
not as you prefer
1 Carrot; cut or sliced up
2 Leeks; washed very very
carefully
1 Stalk celery
1 teaspoon Thyme dried
1 teaspoon Dried dill weed
10 Stalks of asparagus; cut or sliced up .
use as much of it as you
can
2 cup Chpped spinach; preferably
fresh
White pepper

(ordinarily I would only eat my asparagus lightly steame with garlic, but
sometimes I have so much on hand..)

boil water, add rice, potatoes and carrots cook til potatoes are tender
(not cooked through but tender). Add everything except the asparagus tips.
Simmer til rice and ptoatoes are cooked through. Add the asparagus tips and
wilt them.

Variations: again terrific on a hot day with plain nonfat yoghurt. can use
milk or cream Posted to fatfree digest V97 #179 by Gloriamarie Amalfitano
gma@adnc.com on Aug 14, 1997