Ingredients:
2 potatoes, peeled and diced
1 pound fresh spinach, chopped
3 tablespoons butter
3 leeks, chopped
1 onion, chopped
1 carrot, sliced
2 quarts chicken stock
1/4 cup rice
1/2 cup light cream
Salt and pepper to taste
Procedure:
1. In large saucepan, melt butter and saute leeks and onions.
2. Add potatoes, carrots, and stock and boil 15 minutes.
3. Stir in rice and cook 20 minutes longer.
4. Add chopped spinach and cook 10 to 15 minutes longer.
5. Salt and pepper to taste.
6. Gradually stir in light cream and heat to serving temperature.
Serves six people.
