Spring soup recipe

Spring Soup recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Spring soup recipe, recipe Rating: 4.5
Number of votes:86 

Ingredients

30 g	butter
500 g	leeks, chopped
1 medium	onion, chopped
2 l	water
3 large	potatoes, peeled, diced
2 large	carrots, peeled, chopped
250 g	asparagus, trimmed, cut into small pieces
90 g	white rice
200 g	fresh spinach
240 ml	double cream

Instructions

Melt the butter in a large pot over medium heat. Stir in the leeks and onion and cook until tender.

Add the water, potatoes, carrots, asparagus and rice. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.

Stir spinach and cream into the soup, and continue cooking about 5 minutes before serving.

Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a