Lemony Rice Soup With Ham And Spring Vegetables

Recipe Ingredients

3 tablespoons	45ml	Butter
1 cup	237ml	Thinly-sliced leeks, white and
		Pale green parts only
3 cups	711ml	Canned low-salt chicken broth
1/4 cup	40g / 1.4oz	Long-grain white rice
10		Asparagus stalks - trimmed, and
		Cut into 1/2" pieces
1 cup	146g / 5.1oz	Diced smoked ham (such as Black Forest)
1 1/2 tablespoons	22ml	Fresh lemon juice - or more to taste
1 teaspoon	5ml	Grated lemon peel
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt butter in heavy large saucepan over medium heat. Add leeks; saute 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).

Source:
Bon Appetit, April 2000

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