French Spring Soup


¼ C butter                                           1 bunch fresh asparagus, trimmed and cut into 1” pieces

1 pound of leeks, chopped                  1/3 C uncooked long-grain white rice

1 onion, chopped                                 salt to taste, 1-3 teaspoons

2 quarts water                                    

3 large potatoes, chopped                   ½ pound fresh spinach

2 large carrots, chopped                      1 C heavy cream


  1. Melt the butter in a large pot over medium heat. Stir in the leeks and onions and cook until tender.
  2. 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 are tender.
  3. Stir spinach and heavy cream into the soup mixture. Continuing cooking about 5 minutes before serving.
  4. Enjoy!

French Spring Soup Recipe

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Annalisa Russo is a published author and master storyteller based in Chicago, IL. Currently writing with The Wild Rose Press, she released her seventh book: A Girl's Best Friend in August 2018. You can read more about it and the author at Follow Annalisa Russo on Twitter, Facebook, BookBub, and Goodreads.

Author & Master Storyteller

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