French spring soup
0.6k - -
Very fresh, light spring soup. However, quite costly... asparagus and broccoli are very expensive.
Ingredients for French spring soup
- Asparagus - 200 g
- Spinach - 100 g
- Leek - 200 g
- Potatoes - 300 g
- Carrots - 100 g
- Broccoli - 120 g
- Onion - 1 piece
- Figure - 70 g
- Broth - 1.5 l
- Cream - 200 g
Step by step instruction of cooking French spring soup
To prepare the products.
Boil the vegetable broth.
Onion minced, carrots and potatoes cut into small cubes, broccoli divided into small florets, leeks - thin chetvertinkami. From asparagus to cut off the bottom about 1/4 of a stalk (coarse part), remainder cut into pieces 2 cm long.
Spinach cut into strips.
In a pan fry in vegetable (or butter if not fasting) oil, onion and carrots 5 minutes.
Broth bring to a boil, add the potatoes and rice, bring to boil, add salt and cook on low heat for 15 minutes. Add the broccoli and asparagus and cook for another 5 minutes.
Then add the spinach and leeks. Cook, without boiling, for 5 minutes. Meatless version of the soup is ready.
For nepolnogo option after adding the spinach and leeks pour the cream and cook, without boiling, for 5 minutes.