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French Spring Soup

SUBMITTED BY: PAPERGODDESS PHOTO BY: sanzoe

"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."

RECIPE RATING:

Read Reviews (69)

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PREP TIME	25 Min
COOK TIME	35 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/4 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
1/3 cup uncooked long-grain white rice
4 teaspoons salt
1/2 pound fresh spinach
1 cup heavy cream

What to Drink?
	Sauvignon Blanc

DIRECTIONS

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.

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REVIEWS

Reviewed on Aug. 11, 2003 by KINETRON

This was a great recipe. The only change I made was to the liquid. I used 50% chicken broth... MORE

Reviewed on Aug. 11, 2003 by DDAVE

I give this 4 stars only because 5 stars is the ultimate. I do really like this soup though. ... MORE

Reviewed on Aug. 11, 2003 by ANNEDEAN

I've made the soup twice and guests liked it very much. It has a lovely fresh flavor. I used... MORE

Reviewed on Aug. 4, 2006 by Aspiring Chef Rita

I don't believe this just has 4 stars. I've been on a soup kick this year and I've made some... MORE

Reviewed on May 16, 2006 by cathyf

Definately add broth instead of water. Added garlic and mushrooms. Also fresh herbs such as... MORE

Reviewed on May 31, 2003 by BUFALGUL2001

This was very good. Like nice restaurant quality. My husband said it was out of this world. ... MORE

Reviewed on Jul. 16, 2003 by JANINE6

I made the recipe and found it to be bland. My boyfriend agreed. I used concentrated chicken... MORE

Reviewed on May 17, 2007 by S.K.J.

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.

S.K.J.
May 17, 2007

Wanted to use some fresh asparagus that was given to me by a friend. Asparagus is not on my husband's favorite list. Coming across this recipe in my search, I thought it might work. It did. My husband thought it was very good. Of course I didn't have all of the ingredients. I didn't have leeks or spinach. I added fresh chives from the garden with the cream. I happen to have cream, but next time I think I will try EVAPORATED MILK as another reviewer said. I think the CREAM OF ASPARAGUS SOUP idea also sounds good, but that might be pushing it with my husband. If you like your soup thicker, there is a Reduced Fat Potato Soup found on this site that uses a package of orignal COUNTRY STYLE GRAVY MIX. It thickens potato soup real well that you may even have to add either a little milk or water to desired consistency. I do like creamed soups. I may try adding CHEESE also. There are so many possiblities. I also had to use instant brown rice. Ten minutes is long enough to cook the vegetables in this recipe as long as they are diced small, and it isn't going to hurt the rice if it is cooked longer than ten minutes. I agree that more rice could be used if desired as other reviewers stated. Very good recipe Luanne.

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6 users found this review helpful

Wanted to use some fresh asparagus that was given to me by a friend. Asparagus is not on my... MORE