French Spring Soup 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.

cook: 35 mins total: 1 hr prep: 25 mins Servings: 10 Yield: 10 servings


  • ¼ 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
  • ⅓ cup uncooked long-grain white rice
  • 4 teaspoons salt
  • ½ pound fresh spinach
  • 1 cup heavy cream


    Step 1

    Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.

    Step 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.

    Step 3

    Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Nutrition Facts

Per Serving: 194 calories; protein 3.6g; carbohydrates 16.1g; fat 13.8g; cholesterol 44.8mg; sodium 1014.2mg.


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