About the Recipe
Ingredients
2 leeks
1 small sweet yellow onion
2 TBS Ghee
2 medium carrots
2 medium sweet potatoes
1 1/2 quarts water or chicken bone broth or half of each
2 tsp kosher salt
8 spears fresh or frozen asparagus
1/2 lb fresh spinach or 1 bag frozen spinach
optional: 1/4 cup uncooked purple rice
Preparation
Trim the root ends of the leeks. Cut off dark green tops. Peel off tough outer layer from bulbs. Wash leeks thouroughly under cold water to remove any dirt. Drain well. Slice leeks lengthwise. Chop to get 1 cup chopped leeks.
Peel and chop sweet yellow onion.
Heat 2 TBS Ghee in a 4-quart Dutch oven over medium-high heat until hot. Reduce heat to low. Add leeks and ion to dutch over. stir with a wooden sppon until leeks and onions are well coated with butter. Cover Dutch oven with lid until leeks and onions are tender. ~ 5 mins.
Peel carrots and sweet potatoes. Cut into thin slices. Add carrots and potatoes to Dutch oven with hot water and/or chicken bone broth.
Add salt.
Increase heat to high and bring liquid to a boil. Reduce to low. cover and simmer.
Snap off and discard tough ends of asparagus if using fresh. Cut fresh or frozen asparagus spears into 1/2 inch long pieces.
Add rice to Dutch oven. Stir to separate.
Add asparagus.
Add spinach.
Simmer 15 minutes.
Note: I sometimes add basil, oregano and pepper.
I pour leftovers into 16 ounce Ball jars with leak proof lids.