Lemony Rice Soup With Ham And Spring Vegetables
By á-174942
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Ingredients
- 3 tablespoons butter
- 1 cup thinly-sliced leeks, white and pale green parts only
- 3 cups canned low-salt chicken broth
- 1/4 cup long-grain white rice
- 10 asparagus stalks trimmed, and cut into 1/2" pieces
- 1 cup diced smoked ham (such as Black Forest)
- 1 1/2 tablespoons fresh lemon juice or more to taste
- 1 teaspoon grated lemon peel
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 2
Preparation
Step 1
Melt butter in heavy large saucepan over medium heat. Add leeks; sauté 3 minutes. Add broth and rice; bring to boil. Reduce heat to low, cover and simmer until rice is almost tender, about 16 minutes.
Add asparagus; cover and simmer until rice and asparagus are tender, about 4 minutes. Mix in ham, 1 1/2 tablespoons lemon juice and peel. Simmer 2 minutes to blend flavors. Season with salt, pepper and more lemon juice, if desired.
This recipe yields 2 servings (can be doubled).
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