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This French spring soup celebrates the vibrant produce of the season in a creamy, comforting bowl that showcases the best of traditional European cooking techniques. Each spoonful delivers a medley of tender spring vegetables swimming in a luxurious broth that strikes the perfect balance between hearty and light.
I first created this soup when my local farmers market was bursting with spring produce that was too beautiful to pass up. Now it has become our Sunday evening tradition during the spring months when we want something comforting yet light enough to welcome the warmer weather.
Ingredients
- Olive oil: Creates the foundation for building layers of flavor; begin with a good quality cold-pressed variety
- Large onion: Provides essential aromatic base; the fresher the better for maximum sweetness
- Garlic cloves: Add depth and complexity; look for firm bulbs with tight skin
- Carrots: Bring natural sweetness and vibrant color; choose ones with bright green tops for freshness
- Celery stalks: Contribute subtle herbal notes and texture; select crisp stalks with fresh leaves
- Leek: Adds mild onion flavor with delicate sweetness; choose firm stalks with vibrant green tops
- Asparagus: Delivers that quintessential spring flavor; thinner stalks are typically more tender
- Green beans: Provide pleasant texture and fresh flavor; snap one to ensure it breaks cleanly
- Vegetable or chicken broth: Forms the soup base; homemade provides the best flavor
- Heavy cream: Transforms the soup into silky luxuriousness; room temperature incorporates better
- Fresh spinach: Adds bright color and nutrients; look for crisp, unwilted leaves
- Small pasta: Like ditalini or orzo; adds satisfying texture and substance to each spoonful
- Fresh herbs: Thyme and parsley brighten the entire dish with aromatic complexity
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a large Dutch oven over medium heat until it shimmers with gentle movement. Add diced onion and cook for a full 5 minutes, stirring occasionally until they become translucent but not browned. This creates the aromatic foundation for your entire soup, allowing the natural sugars to develop without burning.
- Build the Vegetable Base:
- Add minced garlic, carrots, and celery to the pot, keeping the heat steady at medium. Stir to coat everything in the oil and continue cooking for 5 minutes. The vegetables should begin to soften slightly but maintain some firmness. This stage is critical for developing the layered flavors that make this soup special.
- Introduce Spring Vegetables:
- Add the sliced leek, asparagus, and green beans to the pot, stirring gently to incorporate them with the other vegetables. Cook for 3 to 4 minutes, allowing these more delicate spring vegetables to begin releasing their flavors while maintaining their vibrant color and texture. They will continue cooking in the broth so keeping them slightly firm now ensures perfect texture in the finished soup.
- Create the Broth Base:
- Pour the broth into the pot and increase the heat to bring it to a gentle boil. Watch for small bubbles around the edge followed by more vigorous bubbling. Once boiling, reduce heat to maintain a steady simmer for 10 minutes. The vegetables will continue cooking, becoming tender while infusing the broth with their essence. The liquid will reduce slightly, concentrating the flavors.
- Add Richness and Substance:
- Pour in the heavy cream and add the pasta, stirring gently to distribute evenly. Allow the soup to continue simmering according to your pasta package directions, usually 7 to 8 minutes. The pasta will absorb some of the flavorful broth as it cooks while the cream creates a silky texture that coats each vegetable and pasta piece beautifully.
- Finish with Fresh Elements:
- Add the chopped spinach and thyme, stirring until the spinach wilts into the soup, usually takes about 1 minute. The heat from the soup will perfectly wilt the spinach while preserving its bright color and nutrients. The thyme adds an aromatic herbal note that ties all the flavors together in perfect harmony.
- Season and Serve:
- Taste the soup and add salt and pepper gradually, allowing time between additions to taste again. Ladle the finished soup into warmed bowls and garnish with fresh parsley for a burst of color and fresh herbaceous flavor. Serving immediately captures the soup at its perfect temperature and texture.
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The leek is my secret star ingredient in this soup. Though often overlooked compared to its more assertive cousin, the onion, leeks bring a subtle sweetness and silky texture that elevates the entire dish. My grandmother always insisted on including them in her spring soups, claiming they were what separated a good soup from an extraordinary one.
Make It Ahead
This soup can be prepared up to two days in advance with one important modification. Cook the soup through all steps except adding the pasta, spinach, and herbs. Cool completely before refrigerating in an airtight container. When ready to serve, reheat gently on the stovetop until simmering, then add the pasta and continue with the remaining steps. This prevents the pasta from overcooking or absorbing too much liquid.
Ingredient Substitutions
This recipe embraces the spirit of spring cooking, which means adaptation and flexibility are part of its charm. No asparagus? Substitute fresh peas or fava beans. Cream can be replaced with half and half for a lighter version or even full-fat coconut milk for a dairy-free alternative with a subtle tropical note. The pasta can be swapped for precooked rice or even white beans for a higher-protein option.
Serving Suggestions
Serve this soup as a complete meal with a chunk of crusty artisan bread for dipping into that luscious broth. For a more substantial dinner, add a simple side salad with a bright vinaigrette dressing that will contrast beautifully with the creamy soup. This soup pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio whose acidity cuts through the richness of the cream.
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This spring soup delivers a delightful combination of fresh ingredients and classic technique, perfect for savoring the season.
Frequently Asked Questions
- → Can I make this soup dairy-free?
Yes, you can substitute the heavy cream with canned coconut milk or a dairy-free cream alternative for a rich and creamy texture.
- → What type of pasta works best?
Small pasta shapes like ditalini, orzo, or even mini shells work wonderfully in this soup, as they blend seamlessly with the vegetables.
- → Can I freeze this soup?
It’s best to freeze the soup without adding the cream or pasta. Add both when reheating for the freshest taste and texture.
- → Can I use other vegetables?
Absolutely! Zucchini, peas, or even bell peppers can make great additions or substitutions based on what’s in season.
- → How can I make it more flavorful?
Enhance the soup’s flavor by sautéing the vegetables until caramelized and adding a splash of white wine to deglaze the pot before adding the broth.