French Spring Soup

Name: French Spring Soup
Total time: 75 min
Yield: 10 servings
Cuisine: Indonesian
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))

A creamy vegetable-based soup perfect for spring when asparagus is at its peak of flavor.

⏱️ 75 min 🔪 Prep: 25 min 🔥 Cook: 50 min 📊 Medium 👁️ 16 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

10 servings

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))

Steps

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.