French Spring Soup

French Spring Soup

146
PAPERGODDESS 0

"I make this during asparagus season when my husband's patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is."

Ingredients

1 h {{adjustedServings}} servings 194 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1014 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
  2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
  3. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
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Reviews

146
  1. 199 Ratings

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This was a great recipe. The only change I made was to the liquid. I used 50% chicken broth and 50% water. My guests would not stop eating it. Next time just this soup, bread and a jug of wine w...

I give this 4 stars only because 5 stars is the ultimate. I do really like this soup though. I was unable to resist adding a clove of garlic when sauteing the vegetables and also threw in some...

I've made the soup twice and guests liked it very much. It has a lovely fresh flavor. I used water only and that worked fine for me. I'll certainly make it again. (I'd say the recipe serves six ...