French Spring Soup
A comforting French spring soup featuring fresh vegetables, creamy richness, and delicate flavors perfect for a light, nourishing meal in early seasons.
Ingredients
- 3 Tbsp. butter ⓘ
- 3 large scallions or leeks, snipped ⓘ
- 1 small onion, minced ⓘ
- 3 potatoes, pared and thinly sliced ⓘ
- 1/2 lb. raw spinach leaves, snipped finely
- dash of pepper ⓘ
- 1 c. heavy cream ⓘ
- salt ⓘ
- 2 qt. water ⓘ
- 1/4 c. uncooked regular rice
- 12 stalks asparagus, cut into 1-inch pieces ⓘ
- 1 carrot, pared and thinly sliced ⓘ
Instructions
- Melt butter in a kettle.
- Slowly sauté scallions and onion until tender.
- Add potatoes, carrot, 1 1/2 teaspoons salt, and water. Cover and bring to a boil; simmer for 15 minutes.
- Stir in rice and asparagus. Cover and simmer for 25 minutes.
- Add spinach; cover and simmer for 5 minutes.
- Stir in 4 teaspoons salt, pepper, and cream.
Tips & Substitutions
For added flavor, consider using homemade vegetable broth instead of water. If you want a heartier soup, you can substitute the rice with quinoa or orzo. Feel free to mix in other seasonal vegetables, like peas or green beans, to enhance the dish. When chopping the asparagus, ensure uniform pieces for even cooking. This soup can also be made vegetarian by omitting the cream.
Serving Suggestions
Serve the French Spring Soup hot, garnished with freshly chopped herbs like chives or parsley for a burst of freshness. It pairs beautifully with Lefse (Norwegian Bread) or a side of crusty baguette for dipping. A light salad with vinaigrette complements this dish well, making it a delightful springtime meal.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or additional cream if the soup thickens too much. Avoid boiling to preserve the texture of the vegetables and cream.
Nutrition & Diet Analysis (per serving)
Each serving of French Spring Soup contains roughly 3217 calories, with 45g protein, 395g carbohydrates, and 176g fat. It is an excellent source of dietary fiber (413% of the Daily Value), vitamin A (333% of the Daily Value), and vitamin C (155% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just store it in the refrigerator and reheat before serving. However, it's best to add the spinach right before serving to maintain its vibrant color and texture.
What can I use instead of cream for a lighter version?
For a lighter version, you can substitute the heavy cream with coconut milk or a blend of Greek yogurt and vegetable broth. This will still give you a creamy texture while reducing calories.
Is it possible to freeze this soup?
You can freeze the soup, but note that the texture of the potatoes and asparagus may change upon thawing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).