French Spring Soup

Prep:

30 m

Cook:

1 h 0 m

Ready in:

1 h 30 m

Yum

This French soup is quick, packed full of flavor, cheesy and ultimately delicious!

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Servings: 10

Butter

¼ cup

Leeks

1 lb, chopped

Onion, chopped

Water

2 quarts

Large potatoes

3, peeled, chopped

Carrotspot

2, peeled, chopped

Fresh asparagus

1 bunch

Long-grain white rice

1/3 cup, uncooked

Salt

4 tsps or to taste

Fresh spinach

½ lb

Heavy cream

1 cup

Parmesan cheese

to taste, for serving

Add butter to a large pot; let melt over medium heat.
Add onions and leeks, stir to coat in butter; cook until tender.
Add water, potatoes, carrots, rice and asparagus. Season with salt (don’t add all the salt at once, you may like it less salty). Bring to boil, reduce heat to low, let simmer for half an hour or until the vegetables and rice are tender.
Quickly mix in heavy cream and spinach. Simmer for 5 more minutes and serve sprinkled with Parmesan, if desired.

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