French Spring Soup

French Spring Soup

137 Reviews 13 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
PAPERGODDESS
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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.

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Reviews (137)

Rate This Recipe
KINETRON
144

KINETRON

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
89

DDAVE

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
52

ANNEDEAN

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.)

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 194 cal
  • 10%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 16.1 g
  • 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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