Spring Soup

Author

NuWave

Servings

4

Category

Appetizers

Ingredients

• ¼ c butter
• 1 leek, rinsed, small dice
• 1 white onion, small dice
• 3 qts vegetable stock (or water)
• 1 bunch asparagus, trimmed
• 2 carrots, peeled, small dice
• 3 potatoes, peeled, small dice
• ⅓ c long-grain white rice, uncooked
• 1 c heavy cream
• ½ lb baby spinach
• Sea salt
• Black pepper

Directions

1. Set pressure cooker to "sear", press "start/stop" and add butter. When melted, add leeks and onions. Cook until onion is translucent.
2. Add vegetable stock (or water), asparagus, carrots, potatoes and rice.
3. Close and lock lid. Set pressure cooker to "soup", adjust time to 8 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid.
5. Carefully open lid and add heavy cream and spinach. Stir until well combined. Adjust seasoning as needed.
6. Ladle into serving bowls and enjoy.