Name: French Spring Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 0.25 cup butter; 1 pound leeks, chopped; 1 onion, chopped; 2 quarts water; 3 large potatoes, chopped; 2 large carrots, chopped; 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces; 0.33333298563957 cup uncooked long-grain white rice; 4 teaspoons salt; 0.5 pound fresh spinach; 1 cup heavy cream

Cook Time: 35 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 10 servings.

cup butter
1 pound leeks, chopped
1 onion, chopped
2 quarts water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
cup uncooked long-grain white rice
4 teaspoons salt
pound fresh spinach
1 cup heavy cream

Directions

In a large pot, melt the butter over medium heat.
Once the butter is melted, add the chopped leeks and onion. Stir occasionally and cook until the vegetables become tender.
Pour the water into the pot, then stir in the potatoes, carrots, asparagus, and rice. Season with salt to taste.
Bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for about 30 minutes, or until the vegetables and rice are tender.
Add the spinach and heavy cream to the soup, stirring to combine. Let it cook for another 5 minutes, ensuring the spinach wilts and the soup becomes creamy.
Once ready, serve hot and enjoy!

Nutrition Facts (per serving)

Nutrition	Amount
Calories	194
Total Fat	14g (18%)
Saturated Fat	9g (43%)
Cholesterol	45mg (15%)
Sodium	1014mg (44%)
Total Carbohydrate	16g (6%)
Dietary Fiber	3g (10%)
Total Sugars	2g
Protein	4g (7%)
Vitamin C	9mg (10%)
Calcium	91mg (7%)
Iron	3mg (15%)
Potassium	362mg (8%)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclaimer: Nutrient information is not available for all ingredients. Amounts are based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Comments

Heather Scott

11/17/2024 08:21:08 AM

I absolutely loved this soup! I prepared it for a family with several food allergies, so I had to make some modifications. To make it dairy-free, I stirred in around 1/2 cup of rich full-fat coconut milk towards the end of cooking. I also couldn't resist adding some fresh chopped tarragon for that extra burst of flavor. I decided to blend a few cups of the soup to achieve a smooth and thick texture, which made it incredibly satisfying.

Adam Robinson

10/24/2023 06:21:02 PM

You must try this soup. It is absolutely divine. Like many others, I swapped water for chicken broth. I reduced the amount of salt and I was pleased with the result. I also pureed half of it in the blender. The taste is exceptional, and the texture is velvety smooth. Pair it with some crusty bread, and you have a complete meal. I've enjoyed it for three days straight and plan to keep doing so until it's finished. And then, I'll definitely be making it again soon. It's just that delicious.

Andrew Martinez

01/23/2023 04:41:41 PM

This recipe is amazing! I made a few tweaks, like many others: to enhance the flavor, I included crushed garlic, substituted vegetable stock for water, and sprinkled in some dried French herbs before letting it simmer. Doubling the amount of rice gave it a perfect texture. Contrary to some opinions, using double cream made this soup incredibly rich and creamy. I recommend cutting the potato into 8-12 large pieces to ensure they remain firm and don't turn mushy while cooking.

Angela Torres

03/23/2024 07:31:14 AM

I plan to cook this soup on the weekend. I'm thinking of using vegetable broth instead of water, starting with a mirpoix base, substituting turnips for potatoes, and possibly using orzo instead of rice. I'll also be seasoning it with Herbs de Province.

Aaron Young

01/13/2024 07:17:20 PM

I only used about half a teaspoon of salt in this recipe. I used nearly a whole stick of salted butter, and only half and half, but the result was incredibly rich and creamy. My husband loved it and said we should definitely make it again.