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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fresh asparagus, trimmed and cut into 1 inch pieces
uncooked long-grain white rice
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
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.
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.
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.)
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.
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
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
French Spring Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 124
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