French Spring Soup132 Reviews
- Prep: 25 min
- Cook: 35 min
- Ready In: 1 hr
“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.” - by PAPERGODDESS
Original recipe yields 10 servings
- Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
- 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.
- Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
Amount Per Serving (10 total)
- 194 cal
- 13.8 g
- 16.1 g
Based on a 2,000 calorie diet
Reviews (132)Rate This Recipe
"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 will be..." See more a hit. We loved it. Prep is everything. We made the soup up to the point prior to adding the cream and spinach. When the guests arrived and the time was right, we added the cream and spinach while re-heating, and served it. Wow...a hit. Thanks"
"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 slice..." See mored mushrooms. Like the other reviewer, I used chicken stock for 1/2 the liquid. Replacing the heavy cream with half-and-half didn't hurt the flavor at all. (Have to cut a few calories where you can.) I had never cooked with Leeks before and was a bit concerned about having an over-powering oniony flavor. Thats not a problem with this recipe. After simmering for 30 minutes, the many flavors combine and mellow nicely. I'll make this again."
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