Comments on: French Spring Soup

By: mayasmom

mayasmom — Fri, 17 Feb 2012 23:59:22 +0000

The leeks give this soup an amazing flavor. Nice light soup chock full of veggies!

By: Sex, Food, and Rock & Roll

Sex, Food, and Rock & Roll — Tue, 25 May 2010 01:59:51 +0000

This was really easy to prepare! It had a very delicate, subtle flavor. We tend to lean toward more robust flavors in our house, so it was a little too subtle for us. But I think it’d make a nice spring lunch for when there’s company or you’re sick and need simple food.

By: jaebee1

jaebee1 — Tue, 06 Apr 2010 20:26:52 +0000

In a word – DELICIOUS. This was my first time cooking with leeks and creminis, and my first time EATING asparagus – but I simply couldn’t resist the photo and the way the soup bridged winter and spring.

After cooking, I actually strained out about half of the veggies – because the creamy soup was just so tasty I wanted more, more, more! And to make it more elegant, next time I may strain them all out – before adding the spinach – as it would make a lovely starter for a bridal luncheon or some other ladylike occasion.

DO TRY THIS – this is truly a restaurant-quality soup. Brava!

By: goaheadbakemyday

goaheadbakemyday — Fri, 26 Mar 2010 17:44:58 +0000

Yummm-meee! Sounds so deelish, I would eat it out of a mixing bowl instead of a soup bowl!!

By: Christiane M.B.

Christiane M.B. — Mon, 15 Mar 2010 12:20:25 +0000

Ha, I just “discovered” your french spring soup for the second time. I guess this means I need to make it asap! I love leeks in soups. And thanks for the friend request!