French Spring Soup
A creamy vegetable-based soup perfect for spring when asparagus is at its peak of flavor.
Servings: 10 servings
Ingredients
- ¼ cup (½ stick) unsalted butter
- 1 pound leeks, chopped
- 1 medium onion, chopped
- 1 quart (4 cups) water
- 1 quart (4 cups) chicken broth
- 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
- ⅓ cup uncooked long-grain white rice
- 1 medium garlic clove, minced
- 1½ teaspoons salt
- 8 ounces fresh spinach
- 1 cup half and half cream (can sub heavy cream)
Instructions
- Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
- Pour the water and chicken broth into the pot. Mix in the potatoes, mushrooms, asparagus, carrots, rice and garlic. Season with salt. Bring to a boil. Reduce heat, and simmer 30 minutes, or until the vegetables and rice are tender.
- Stir the spinach and cream into the soup mixture, and continue cooking about 5 minutes before serving.
Notes
- If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of chicken broth that is known to be GF.
- Use vegetable broth if you are preparing this recipe as vegetarian.
Nutrition
Serving: 1serving | Calories: 242kcal | Carbohydrates: 38g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 798mg | Potassium: 990mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5866IU | Vitamin C: 45mg | Calcium: 119mg | Iron: 4mg