french spring soup (almost)

With a trip to Miami looming in the coming days, I wanted to make something a little bit "lighter".

There isn't much excitement to this soup but it was light yet filling. Plus hey, I got to use leeks for the first time and if that isn't exciting.... well I'm not sure what is. It's the little things right?

So if you are crazy hungry, then this isn't the soup for you. But if you are craving spring and there is a bikini in your future... then this is the soup for you.

I'm not exactly sure what "french spring soup" really means... but I made enough modifications to this sucker that I feel like I can't call it "french spring" anymore. The original recipe called for straight water and spinach right before serving. I added chicken broth and left out the spinach ... despite having bought some just for this recipe. Oh well.

So here's how it all goes down.

(Step 1) Melt the butter in the pot and add in the leeks and onion. I didn't really feel like there was enough butter so I added in some olive oil to help along the process. I cooked these babies really slow on a lower heat while I chopped up the rest of the ingredients and they almost like caramelized. It was amazing and such a value add. Totally worth the extra time and patience.

(Step 2) Add in salt, carrots, potatoes, and asparagus.... and the broth/water mix. The original recipe called for just water but I decided to shake it up a bit. Instead of straight water, I did probably like 3:1 broth to water ratio (i.e. 6 cups broth, 2 cups water).
This was also the point where I cut my finger roughly peeling the potatoes. I *knock on wood* never cut myself cooking... but this was a bit of a cut. I'm def not meant to be a nurse because I got nauseous from the cut as I attempted to finish the recipe. That is also the reason there are like no pictures to go with this recipe :)

(Step 3) Add in the rice and bring the soup to a boil. After it boils, reduce to a simmer for about 30 minutes or until the veggies are tender and the rice is cooked.

(Step 4) Just before serving, add in the cream.

And... now... eat.

I ate my soup with a piece of sourdough toast .... which was perfect.  Bread really does make everything better. I promise.

Shopping List
1/4 cup butter
Smidge of Olive Oil
1 pound leeks, chopped
1 large onion, chopped
2 quarts water/chicken broth combo
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/3 cup uncooked long-grain white rice
4 teaspoons salt
1/3 cup light cream

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