Search thousands of recipes reviewed by home cooks like you.

French Spring Soup

French Spring Soup

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
PAPERGODDESS

PAPERGODDESS

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

KINETRON
145

KINETRON

8/11/2003

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 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

DDAVE
90

DDAVE

8/11/2003

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 sliced 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.

ANNEDEAN
53

ANNEDEAN

8/11/2003

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 at most when you serve it with salad and bread only.)

Similar recipes