lemony-rice-soup-with-ham-and-spring-vegetables-103241.json

{
    "directions": [
        "Melt butter in heavy large saucepan over medium heat. Add leeks; saut\u00e9 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."
    ],
    "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, 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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Rice",
        "Saut\u00e9",
        "Easter",
        "Quick & Easy",
        "Mother's Day",
        "Lemon",
        "Ham",
        "Asparagus",
        "Leek",
        "Spring"
    ],
    "title": "Lemony Rice Soup with Ham and Spring Vegetables",
    "url": "http://www.epicurious.com/recipes/food/views/lemony-rice-soup-with-ham-and-spring-vegetables-103241"
}