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French Spring Soup

A bright and cozy soup celebrating fresh spring vegetables and herbs, perfect for a quick dinner or as an elegant starter.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup, Starter
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter (or olive oil for a lighter touch) Butter adds a nutty warmth.
  • 2 medium leeks, white and light green parts only, thinly sliced and rinsed well Swap spinach with kale for a stronger flavor.
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and diced Yukon Gold for creaminess.
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces Save tips for garnish.
  • 2 cups fresh or frozen peas
Broth and Cream Ingredients
  • 4 cups low-sodium vegetable or chicken stock
  • 1 cup milk or light cream Use plant milk for dairy-free.
Seasonings and Garnishes
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh tarragon Or 1 teaspoon dried tarragon.
  • to taste Salt and freshly ground black pepper
  • juice of half lemon optional for brightness

Method
 

Preparation
  1. Melt the butter in a large heavy-bottomed pot over medium heat.
  2. Add the sliced leeks and chopped onion. Cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes.
  3. Stir in the garlic and cook another 30 seconds until fragrant.
Cooking
  1. Add the diced potatoes and stock. Bring to a gentle simmer, cover, and cook for 10 minutes until the potatoes start to soften.
  2. Add the asparagus pieces and peas, and simmer uncovered for 5 to 7 minutes until all vegetables are tender and vibrant green.
  3. Remove from heat. Use an immersion blender to purée the soup until silky and slightly textured; or transfer in batches to a blender, keeping a vent for steam.
  4. Return to low heat, stir in the milk or cream, fresh herbs, and lemon juice if using. Warm through gently — do not boil.
  5. Season with salt and pepper to taste.
Serving
  1. Ladle into bowls and garnish with reserved asparagus tips, a sprinkle of parsley, and a piece of crusty bread or a spoonful of crème fraîche for indulgence.

Notes

If peas are unavailable, use edamame for a protein-rich twist. For a gluten-free soup, serve with almond flour crackers.