LEMONY RICE SOUP WITH HAM AND SPRING VEGETABLES

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Lemony Rice Soup with Ham and Spring Vegetables image

Categories     Soup/Stew     Rice     Sauté     Easter     Quick & Easy     Mother's Day     Lemon     Ham     Asparagus     Leek     Spring     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

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, cut into 1/2-inch pieces
1 cup diced smoked ham (such as Black Forest)
1 1/2 tablespoons (or more) fresh lemon juice
1 teaspoon grated lemon peel

Steps:

  • 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.

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