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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."
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1 h servings 194 cals
Original recipe yields 10 servings


  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1014 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 194
  1. 253 Ratings

Most helpful positive review

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 w...

Most helpful critical review

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 r...

Most helpful
Most positive
Least positive

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 w...

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...

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 ...

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 follow...

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 ad...

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 Onta...

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....

This was very good. Like nice restaurant quality. My husband said it was out of this world. He's never said that before. I too used 1/2 chicken broth and 1/2 water, 3 cloves of garlic minced...

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. ...