French Spring Soup is a bright and fresh dish that welcomes the flavors of spring! With delicious veggies like peas, asparagus, and leeks, it’s both colorful and tasty.
This soup is a favorite of mine, especially when served warm with crusty bread. Just picture yourself enjoying it on a sunny day—pure bliss! 🌼
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is the star of this soup. If it’s out of season, you can use frozen asparagus instead. Just add it straight into the pot without thawing first.
Potato: A medium potato adds creaminess. You could swap it with cauliflower for a lighter option. Just make sure to adjust cooking time until it’s tender.
Leek: Leeks provide a mild onion flavor. If you can’t find them, a small onion or shallot works well too. Just remember to use less, as they’re stronger.
Heavy Cream: This adds richness, but you can substitute it with half-and-half or coconut cream for a dairy-free version. The soup might not be as rich but will still taste great.
Fresh Dill: Dill gives a bright flavor to the soup. If you don’t have it, try parsley or thyme for a different twist.
How Can I Get the Right Texture for My Soup?
Getting the right texture is key for a delightful soup. The blending process is essential for mixing the flavors while keeping some vegetable chunks. Here’s how to do it:
- After cooking the vegetables until tender, remove the pot from heat.
- If using an immersion blender, gently blend the soup until it’s creamy with some chunks remaining.
- If using a regular blender, carefully blend half of the soup, then mix it back into the pot.
- Adjust the blending to your preferred texture: smoother or chunkier, depending on your taste.
Feel free to play around with the blending until you get that perfect balance of creaminess and texture!
How to Make French Spring Soup
Ingredients You’ll Need:
For the Soup:
- 1 bunch fresh asparagus (about 1 lb), trimmed and cut into 2-inch pieces
- 4 cups vegetable or chicken broth
- 1 medium potato, peeled and diced
- 1 small carrot, finely diced
- 1 small leek, cleaned and sliced (white and light green parts only)
- 1 tbsp butter
- 1/2 cup heavy cream
- 3-4 sprigs fresh dill, chopped
- 2 hard-boiled eggs, halved or quartered
- Salt and freshly ground black pepper to taste
- Crusty bread or baguette slices for serving
How Much Time Will You Need?
This delicious French Spring Soup takes about 15 minutes to prepare and another 15-20 minutes to cook. You can whip it up in around 35-40 minutes, making it a quick and satisfying meal for any day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by melting the butter in a large pot over medium heat. Once it’s melted, add the sliced leek and finely diced carrot. Sauté these for about 5 minutes, stirring occasionally until they soften up nicely.
2. Add More Ingredients:
Next, toss in the diced potato and chopped asparagus (remember to save a few tips for garnishing later!). Pour in the broth, and bring everything to a boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender.
3. Blend for Texture:
Now it’s time to blend! Remove the pot from the heat. If you have an immersion blender, carefully blend the soup until it’s partially smooth, but make sure to leave some chunks for texture. If you’re using a regular blender, blend half the soup, then mix it back into the pot.
4. Add Cream and Season:
Stir in the heavy cream and chopped fresh dill. Taste your soup and adjust the seasoning with salt and freshly ground black pepper.
5. Heat Gently:
Put the pot back on the stove and heat the soup gently. Be careful not to boil it after adding the cream to keep it smooth and creamy.
6. Serve and Garnish:
When you’re ready to enjoy your soup, ladle it into bowls. Garnish each serving with the saved asparagus tips, halved or quartered hard-boiled eggs, and a sprinkle of extra dill on top.
7. Pair with Bread:
Serve your beautiful French Spring Soup immediately with slices of crusty bread or baguette on the side for dipping. Enjoy this vibrant and creamy dish that’s perfect for spring!
Can I Use Different Vegetables in This Soup?
Absolutely! While asparagus is traditional for this soup, you can substitute it with green beans, peas, or spinach if you prefer. Just adjust the cooking time as needed to ensure all vegetables are tender.
What If I Don’t Have an Immersion Blender?
No problem! If you don’t have an immersion blender, you can blend half the soup in a regular blender and then return it to the pot. Just be careful with hot liquids—let it cool a bit before blending, and blend in small batches!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to keep it creamy.
Can I Make This Soup Vegan?
Yes! For a vegan version, simply replace the butter with olive oil, use vegetable broth, and substitute the heavy cream with coconut cream or a cashew cream. You can skip the eggs or replace them with avocado slices for a creamy addition!
