FRENCH SPRING SOUP
This soup has a very light and delicate flavor. I make this when our asparagas patch is producing in the spring.
Provided by papergoddess
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash leeks well.
- Saute leeks and onions in butter until limp.
- Add 2 quarts water, carrot, potatoe, asparagas, and rice, and simmer 25 minutes.
- Add spinach and cream- simmer 5 minutes more (Note- this soup is actually better if allowed to sit for a while).
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Donegan Rory
[email protected]This soup is a keeper!
Ogana Stephanie
[email protected]I would definitely make this soup again.
Muhammad Ansar jaan
[email protected]This soup is a bit time-consuming to make, but it's worth it.
Name Name
[email protected]I wasn't sure about the combination of vegetables, but it totally worked.
Obonolo Sathekge
[email protected]This soup is a great meal for a cold spring day.
Blueygu
[email protected]I added a little bit of extra garlic and thyme, and it was even better.
Ntombizanana Naki
[email protected]This soup is a great way to use up all the fresh spring vegetables.
Marcus Price
[email protected]I followed the recipe exactly and it turned out perfectly.
Abdulaziz Aldahmani
[email protected]Loved it!
Habibu Ranns
[email protected]This soup was easy to make and turned out great.
Princess Tasha
[email protected]I'm not usually a fan of vegetable soups, but this one was really good. The flavors were well-balanced and the texture was creamy and smooth.
Muhib Samoo
[email protected]This soup was absolutely delicious! The combination of fresh spring vegetables and herbs was perfect, and the broth was flavorful and light.