French Spring Soup Recipe -
French Spring Soup Recipe
  • READY IN 1 hr

French Spring Soup

Recipe by  

"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 Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Aug 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

Most Helpful Critical Review
Dec 17, 2006

Decent but overrated! I followed the recipe precisely, and the soup turned out very bland with mushy potatoes. The cream seems like an unnecessarily unhealthy ingredient; perhaps a healthier replacement would improve the recipe. When reheating leftovers, I added vegetable bouillon cubes which resulted in a much tastier soup. However, I will not be making this recipe again.

Aug 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.

Aug 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.)

Aug 04, 2006

I don't believe this just has 4 stars. I've been on a soup kick this year and I've made some really great, great soups from this site and this is one of them - it may be our favorite. I followed the recipe only making the change of substituting chicken broth for the water and used really fresh veggies. Mmmmmmm -I can still taste the freshness of this soup. Thanks submitter - I will be making this often during the summer when I can buy fresh, locally grown vegetables.

May 16, 2006

Definately add broth instead of water. Added garlic and mushrooms. Also fresh herbs such as tarragon, a little basil, thyme, etc. -need for flavor. I used vadilia onion instead of leaks and added a little red bell pepper for color. My husband and daughter liked it. Also used the fat free evaporated milk. Just ate leftovers for lunch -- good healthy & light

Jul 16, 2003

I made the recipe and found it to be bland. My boyfriend agreed. I used concentrated chicken stock to give it some body which made a huge difference and then it was delicious. Loblaws in Ontario has an amazing chicken stock called fresh concentrated chicken stock and its great-like homemade. Oh I did use milk as well instead of cream. I always do that and it always works out.

Apr 15, 2009

This soup is amazing! And I'm terrible at cooking soups. Made a few modifications, like adding garlic to the onions & leeks. Used whole wheat couscous instead of rice as I didn't have any rice. And really wished I would have chopped up my spinach cause the leaves are very large and tend to clump together. But amazing all around!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 1014 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

French Onion Soup

Learn how to make this classic, comforting onion soup at home.

Slow Cooker French Onion Soup

A cheesy French onion soup with a comforting beefy broth.

Rich and Simple French Onion Soup

Caramelized onions are infused in a rich broth, topped with bread and cheese.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States