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French Spring Soup – The Best Creamy Seasonal Recipe

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French Spring Soup is a creamy, vegetable-based soup that celebrates the freshness of spring. Made with leeks, potatoes, peas, and asparagus, it’s a light yet comforting French classic that highlights the natural sweetness of seasonal produce.

Ingredients

Scale
  • 2 tablespoons butter or olive oil
  • 2 large leeks (white and light green parts), sliced
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup fresh or frozen peas
  • 1 cup asparagus tips, chopped
  • 2 tablespoons fresh herbs (parsley, tarragon, chives), chopped
  • 1/4 cup heavy cream (optional)
  • Salt and pepper, to taste

Instructions

  1. Wash, trim, and slice the leeks. Peel and dice the potatoes. Cut the asparagus into bite-sized pieces.
  2. Heat butter or olive oil in a large pot over medium heat. Add the leeks and cook until softened but not browned.
  3. Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
  4. Stir in peas and asparagus. Simmer for another 5 to 7 minutes until vegetables are just cooked through.
  5. Blend the soup using an immersion blender or regular blender until smooth.
  6. Stir in cream if using, then season with salt, pepper, and herbs.
  7. Serve warm, garnished with extra herbs or a drizzle of olive oil.

Notes

  • For a vegan version, use olive oil instead of butter and skip the cream.
  • Frozen peas or asparagus can be used if fresh is not available.
  • For extra flavor, add a squeeze of lemon juice before serving.
  • Do not boil after adding cream to prevent separation.
  • The soup can be served warm or chilled like vichyssoise.

Nutrition

Find it online: https://recipeeasily.com/french-spring-soup/