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Lemony Rice Soup With Ham And Spring Vegetables

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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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