French Spring Soup is a light and fresh dish, perfect for warming up those chilly days. It’s filled with colorful veggies like peas, carrots, and asparagus that brighten up your plate!
This soup is not just tasty, it’s also easy to make. I love how it brings a bit of springtime to my kitchen. Plus, it’s great for using up any leftover veggies you have lying around! 🍲
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is key for that spring vibe in this soup. If asparagus is not in season, feel free to use green beans or peas for a similar texture and taste.
Carrots and Potatoes: Both add heartiness to the soup. For lower carbs, swap potatoes with cauliflower. You can even add sweet potatoes for a hint of sweetness.
Broth: I used vegetable broth for a lighter flavor, but chicken broth can bring richness. If you’re vegetarian, stick with vegetable broth, or try homemade broth for a personal touch.
Greens: I love fresh spinach for the vibrant color and flavor. If it’s not available, kale works well. You can also use frozen greens if fresh aren’t handy—just thaw them first.
Heavy Cream vs. Crème Fraîche: Heavy cream adds a luxurious texture, but crème fraîche gives a slight tang. If you’re cutting calories, use coconut cream or a non-dairy alternative for a lighter version.
How Do I Sauté Onions and Garlic Perfectly?
The onions and garlic are the aromatic base of this soup, setting the flavor stage. Here’s how to get them just right:
- Heat your oil or butter over medium heat.
- Add chopped onions first, cooking for a few minutes until they become translucent.
- Then, add the minced garlic. Stir for about 30 seconds until fragrant. Be careful not to burn the garlic!
This step really enhances the soup’s overall taste, giving it depth and richness. Enjoy the lovely smell as it fills your kitchen!
How to Make French Spring Soup
Ingredients You’ll Need:
Fresh Vegetables:
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 cup fresh spinach or kale, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Broth & Cream:
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or crème fraîche
Toppings & Seasoning:
- 2 hard-boiled eggs, chopped or quartered
- 2 tablespoons butter or olive oil
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
For Serving:
- Baguette or crusty bread
How Much Time Will You Need?
This delicious soup will take about 30 minutes to prepare, with about 10-15 minutes of cooking time. You’ll spend some time chopping and sautéing, and then you can let those fresh flavors meld. Perfect for a quick spring meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the butter or olive oil in a large pot over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, until the onions are translucent and the garlic is fragrant. This is where the wonderful flavor begins!
2. Add the Heartier Veggies:
Next, toss in the diced carrots and potatoes. Stir everything together so the veggies get coated in that flavorful oil. Then, pour in the broth and bring the mixture to a boil. The broth will create a rich base for your soup.
3. Simmer Until Tender:
Once the soup is boiling, lower the heat and let it simmer for about 10-15 minutes. Check the carrots and potatoes; they should be tender enough to poke with a fork. If they’re not quite there yet, give them a few more minutes.
4. Add Asparagus and Greens:
Now, it’s time for the asparagus and your choice of spinach or kale. Add them to the pot and continue to simmer for another 5-7 minutes. You want the asparagus to be tender but still bright green—don’t overcook them!
5. Cream It Up:
After the asparagus is ready, stir in the heavy cream or crème fraîche along with the chopped parsley. Season your soup with salt and pepper to taste. Heat everything through but avoid boiling after adding the cream, as it can curdle.
6. Serve and Enjoy:
Finally, remove the pot from heat. Ladle the beautiful soup into serving bowls and top each bowl with quartered hard-boiled eggs for added protein and a lovely presentation. Serve with a side of crusty baguette or bread to soak up all that deliciousness!
This creamy, fresh vegetable soup captures the essence of spring with tender asparagus and vibrant greens, balanced with the richness of cream and the savory touch of eggs. Enjoy your delightful meal!
Can I Use Different Vegetables?
Absolutely! This soup is versatile. You can substitute seasonal vegetables like peas, green beans, or even zucchini. Just ensure they have a similar cooking time so they blend well with the other ingredients.
Can I Make This Soup Vegan?
Yes! To make this soup vegan, use vegetable broth, omit the eggs, and replace the heavy cream with coconut cream or a non-dairy alternative like cashew cream. It will still be rich and satisfying!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, and add a splash of broth or cream to refresh the texture if needed.
What Makes This Soup Creamy?
The addition of heavy cream or crème fraîche gives this soup its luscious and creamy texture. If you’re looking for a lighter option, you can use half-and-half or a dairy-free substitute, but the richness may vary.
