French Spring Soup Recipe - Cookingwithdia

"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."

Ingredients

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1/4 cup butter

1 pound leeks, chopped

1 onion, chopped

2 quarts water

3 large potatoes, chopped

2 large carrots, chopped

1 bunch fresh asparagus, trimmed and cut into 1 inch pieces

1/3 cup uncooked long-grain white rice

4 teaspoons salt

1/2 pound fresh spinach

1 cup heavy cream

Prep 25 m

Cook 35 m

Ready In 1 h

Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
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.
Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Per Serving: 194 calories;13.8 g fat;16.1 g carbohydrates;3.6 g protein;45 mg cholesterol;1014 mg sodium.Full nutrition
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