Description
A creamy and flavorful French Spring Soup showcasing fresh asparagus and a medley of tender vegetables, perfect for celebrating the vibrant produce of the season. This comforting soup combines the delicate taste of leeks, potatoes, mushrooms, carrots, and spinach simmered together with rice in a savory broth and finished with a touch of cream.
Ingredients
Vegetables
- 1 pound leeks, chopped
- 1 medium onion, chopped
- 3 large potatoes, peeled and chopped
- 1½ cups sliced mushrooms
- 1 bunch (about 1½ pounds) fresh asparagus, trimmed and cut into 1-inch pieces
- 2 large carrots, peeled and chopped
- 8 ounces fresh spinach
- 1 medium garlic clove, minced
Liquids & Fats
- ¼ cup (½ stick) unsalted butter
- 1 quart (4 cups) water
- 1 quart (4 cups) chicken broth
- 1 cup half and half cream (can substitute heavy cream)
Other
- ⅓ cup uncooked long-grain white rice
- 1½ teaspoons salt
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the chopped leeks and onion, stirring occasionally until tender and fragrant, about 5-7 minutes.
- Add Liquids and Vegetables: Pour the water and chicken broth into the pot with the sautéed leeks and onions. Stir in the potatoes, sliced mushrooms, asparagus pieces, chopped carrots, uncooked rice, and minced garlic. Season the mixture with salt and stir to combine.
- Simmer Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce heat to low and let it simmer gently, uncovered, for about 30 minutes, or until the vegetables and rice are tender.
- Finish with Spinach and Cream: Stir in the fresh spinach leaves and the half and half cream. Continue cooking the soup for an additional 5 minutes to soften the spinach and blend the flavors before serving.
Notes
- For a gluten-free version, ensure you use a chicken broth labeled gluten free.
- Use vegetable broth instead of chicken broth to make this recipe vegetarian-friendly.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
