Embrace the vibrant flavors of the season with this delightful French Spring Soup, a light yet incredibly satisfying dish perfect for welcoming warmer weather. This recipe offers a direct gateway to the essence of French springtime cooking, providing a quick and healthy meal that proves elegance doesn’t require complexity.
Key Ingredients for French Spring Soup
- 1 tablespoon olive oil
- 1 large leek, white and light green parts only, thoroughly washed and thinly sliced
- 2 cloves garlic, minced
- 1 pound asparagus, tough ends trimmed and cut into 1-inch pieces (reserve a few tips for garnish, if desired)
- 1 pound fresh peas (shelled, or use frozen peas)
- 4 cups low-sodium vegetable broth or chicken broth
- 1 cup milk (dairy or non-dairy, such as almond or oat milk)
- 1/4 cup fresh mint leaves, roughly chopped, plus extra for garnish
- 1/4 cup fresh parsley, roughly chopped, plus extra for garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional garnish: a swirl of heavy cream or crème fraîche, croutons, extra pea tips
How to Make French Spring Soup
This French Spring Soup is a testament to simplicity, bursting with the fresh tastes of spring vegetables in every spoonful. It’s incredibly easy to prepare, making it a perfect weeknight meal or an elegant starter for any occasion. With a minimal preparation time of just 15 minutes and a cooking time of about 25 minutes, you can enjoy this wholesome and delicious soup without delay.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Be careful not to brown them; you want them tender and sweet.
- Add Garlic and Vegetables: Stir in the minced garlic and cook for another minute until fragrant. Add the chopped asparagus and peas (fresh or frozen) to the pot. Stir everything together to coat the vegetables with the leek and garlic mixture.
- Simmer the Soup: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the asparagus and peas are tender and bright green.
- Blend for Creaminess: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is smooth and creamy. Alternatively, let the soup cool slightly, then transfer it in batches to a regular blender and blend until smooth. Return the puréed soup to the pot.
- Incorporate Dairy and Herbs: Stir in the milk, chopped mint leaves, and chopped parsley. Heat the soup gently over low heat until warmed through. Do not allow it to boil after adding the milk, as this can cause it to curdle.
- Season and Serve: Season the French Spring Soup generously with salt and freshly ground black pepper to taste. Ladle the soup into bowls. Garnish with a swirl of heavy cream or crème fraîche, extra mint or parsley leaves, and reserved pea tips or croutons, if desired.
Why You’ll Love This French Spring Soup
You’ll adore this French Spring Soup for its pure, unadulterated flavor that sings of the season. Its star feature is the vibrant blend of fresh asparagus and sweet peas, creating a naturally creamy and incredibly healthy base that feels both nourishing and incredibly light. Plus, making this homemade delight is significantly more economical than purchasing store-bought versions, offering a gourmet experience at a fraction of the cost, especially when using in-season produce. The delicate addition of fresh mint and parsley elevates it beyond a simple vegetable soup, offering a bright, herbaceous finish that sets it apart.
Unlike heavier, cream-based soups, this French Spring Soup offers a refreshing lightness reminiscent of a simple potage, but with a more complex and refined flavor profile. It’s the perfect way to celebrate the abundance of spring produce and a testament to how simple ingredients can yield extraordinary results. Don’t miss out on this taste of spring; try this delightful French Spring Soup at home and let its fresh flavors invigorate your palate!
Storing and Reheating Tips
Properly storing and reheating your French Spring Soup ensures you can enjoy its delightful flavors for days to come.
- Refrigeration: Once cooled, store leftover French Spring Soup in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
- Reheating: To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally, until heated through. Avoid boiling, especially if you’ve used dairy milk, to prevent curdling. You can also reheat individual portions in the microwave.
- Freezing: This French Spring Soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. Frozen soup should be good for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
Final Thoughts
This French Spring Soup captures the essence of fresh, seasonal eating with its simple yet elegant preparation and vibrant flavors. We encourage you to whip up a batch and experience the delightful taste of spring, a truly satisfying and wholesome meal.
French Spring Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Be careful not to brown them; you want them tender and sweet.1 tablespoon olive oil, 1 large leek, white and light green parts only, thoroughly washed and thinly sliced
- Stir in the minced garlic and cook for another minute until fragrant. Add the chopped asparagus and peas (fresh or frozen) to the pot. Stir everything together to coat the vegetables with the leek and garlic mixture.2 cloves garlic, minced, 1 pound asparagus, tough ends trimmed and cut into 1-inch pieces, 1 pound fresh peas (shelled, or use frozen peas)
- Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the asparagus and peas are tender and bright green.4 cups low-sodium vegetable broth or chicken broth
- Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is smooth and creamy. Alternatively, let the soup cool slightly, then transfer it in batches to a regular blender and blend until smooth. Return the puréed soup to the pot.
- Stir in the milk, chopped mint leaves, and chopped parsley. Heat the soup gently over low heat until warmed through. Do not allow it to boil after adding the milk, as this can cause it to curdle.1 cup milk (dairy or non-dairy, such as almond or oat milk), 1/4 cup fresh mint leaves, roughly chopped, 1/4 cup fresh parsley, roughly chopped
- Season the French Spring Soup generously with salt and freshly ground black pepper to taste. Ladle the soup into bowls. Garnish with a swirl of heavy cream or crème fraîche, extra mint or parsley leaves, and reserved pea tips or croutons, if desired.Salt, to taste, Freshly ground black pepper, to taste, a swirl of heavy cream or crème fraîche, croutons, extra pea tips, 1/4 cup fresh mint leaves, roughly chopped, 1/4 cup fresh parsley, roughly chopped