Description of this recipe
French Spring Soup is a vibrant and nourishing celebration of seasonal produce, perfect for welcoming the warmer months. This hearty soup combines the delicate flavors of leeks, carrots, and asparagus with the earthiness of shiitake mushrooms and the comforting texture of potatoes and pearled barley. A touch of lemon juice and vegan heavy cream adds brightness and richness, creating a harmonious and satisfying culinary experience. This recipe is not only delicious but also packed with essential vitamins and nutrients, making it a wholesome and revitalizing meal.
Why you will love this recipe
This French Spring Soup is a delightful dish that captures the essence of spring in a bowl. You’ll love it because it’s:
- Flavorful and Aromatic: The combination of fresh vegetables, herbs, and a hint of lemon creates a symphony of flavors that awaken the senses.
- Hearty and Filling: The addition of pearled barley and potatoes makes this soup substantial and satisfying, perfect for a light lunch or a cozy dinner.
- Nutritious and Wholesome: Packed with vitamins, minerals, and fiber, this soup is a healthy and nourishing option for the whole family.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is easy to prepare, even for novice cooks.
- Versatile and Customizable: Feel free to adapt the recipe to your liking by adding other seasonal vegetables or substituting ingredients based on your dietary preferences.
- Vegan-Friendly: This recipe uses vegan heavy cream, making it a delicious and inclusive option for those following a plant-based diet.
- Beautifully Colorful: The vibrant hues of the vegetables create a visually appealing dish that will brighten up any table.
- Perfect for Meal Prep: This soup can be made ahead of time and stored in the refrigerator for easy and convenient meals throughout the week. The flavors even meld together and improve over time!
- A Crowd-Pleaser: Whether you’re hosting a dinner party or simply cooking for your family, this soup is sure to impress with its delicious flavor and elegant presentation.
- A Taste of Spring: This soup embodies the freshness and vibrancy of springtime, making it a perfect way to celebrate the season.
Ingredients:
- 2 tbsp olive oil
- 2 leeks, chopped
- 2 large carrots, chopped
- 3 cups shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 3 gold potatoes, cubed
- 1 lb asparagus, cut into thirds
- 2 cups cooked pearled barley
- 1 cup fresh spinach
- Juice of 1/2 lemon
- 3 lemon slices
- 1/2 cup vegan heavy cream (Silk brand or substitute with light canned coconut milk)
- 1 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp fresh dill weed, chopped
- 4 cups vegetable stock
- 3 cups water
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Preparation:
Step 1: Cook 1 cup of dry pearled barley according to package directions. This usually involves rinsing the barley, adding it to a pot with water or broth (about 3 cups of liquid per cup of barley), bringing it to a boil, then reducing the heat and simmering for about 40-50 minutes, or until the barley is tender and the liquid is absorbed. Once cooked, set aside.
Step 2: In a large Dutch oven or soup pot, heat olive oil over medium heat. Ensure the pot is large enough to accommodate all the ingredients comfortably, leaving room for stirring without spillage.
Step 3: Add chopped leeks, carrots, and sliced shiitake mushrooms to the pot. Sauté the vegetables until they are fragrant and the leeks become slightly translucent. This usually takes about 5-7 minutes. Stir frequently to prevent sticking and ensure even cooking.
Step 4: Add minced garlic, chopped fresh flat-leaf parsley, and fresh dill weed to the pot. Stir well and cook for a couple more minutes, allowing the garlic to release its aroma and infuse the vegetables with flavor. Be careful not to burn the garlic.
Step 5: Add cubed potatoes, vegetable stock, water, sea salt, and black pepper to the pot. Stir well to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes, or until the potatoes are tender but not mushy.
Step 6: Add the asparagus, cooked pearled barley, vegan heavy cream, lemon slices, lemon juice, and fresh spinach to the pot. Cover and simmer for another 5 minutes, or until the asparagus is tender and the spinach is wilted. The vegan heavy cream will add a rich and creamy texture to the soup.
Step 7: Remove the lemon slices before serving. Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to your preference.
COOKING Rating:
Easy
Serving Suggestions:
- Serve hot, garnished with fresh herbs such as parsley or dill.
- Drizzle with a touch of extra virgin olive oil for added richness.
- Sprinkle with optional vegan parmesan cheese for a cheesy flavor.
- Pair with crusty French baguette or sourdough bread for dipping.
- Serve alongside a light salad for a complete and balanced meal.
- Offer a side of roasted vegetables for added nutrition.
- Enjoy as a starter or main course for lunch or dinner.
- Present in elegant bowls for a sophisticated presentation.
- Garnish with edible flowers for a festive touch.
- Serve with a glass of crisp white wine for a perfect pairing.
Tips:
- Use high-quality olive oil for the best flavor.
- Chop the vegetables into uniform sizes for even cooking.
- Don’t overcook the asparagus, as it can become mushy.
- Adjust the amount of lemon juice to your liking.
- Use fresh herbs for the most vibrant flavor.
- Substitute other seasonal vegetables, such as zucchini or peas, for variety.
- Add a pinch of red pepper flakes for a touch of heat.
- For a richer flavor, use homemade vegetable stock.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
Calories:
Approximately 350-400 per serving
Protein:
Approximately 10-12 grams per serving
Sodium:
Approximately 500-600 mg per serving
Conclusion
French Spring Soup is a delightful and wholesome dish that captures the essence of the season. With its vibrant flavors, hearty texture, and nourishing ingredients, this soup is sure to become a favorite in your kitchen. Whether you’re looking for a light lunch, a cozy dinner, or a way to celebrate the arrival of spring, this recipe is a perfect choice. Enjoy the process of creating this flavorful soup and savor every spoonful of its delicious goodness. It’s a hug in a bowl, perfect for any day! This soup is not only a culinary delight but also a celebration of fresh, seasonal ingredients.
Questions and Answers about this recipe:
Q1: Can I use other types of mushrooms besides shiitake?
A: Absolutely! While shiitake mushrooms add a unique umami flavor to the soup, you can definitely substitute them with other types of mushrooms based on your preference and availability. Cremini mushrooms, also known as baby bellas, are a great option as they have a mild and earthy flavor that complements the other vegetables in the soup. Oyster mushrooms are another delicious choice with their delicate and slightly sweet taste. Simply use the same quantity of your chosen mushroom variety as the recipe calls for.
Q2: Is it possible to make this soup without pearled barley?
A: Yes, you can certainly make this soup without pearled barley if you prefer a grain-free option or have dietary restrictions. To maintain the heartiness of the soup, you can substitute the pearled barley with other ingredients like quinoa, brown rice, or lentils. These alternatives will add a similar texture and nutritional value to the soup. Alternatively, you can simply omit the barley and add more potatoes or other vegetables to make the soup more substantial. Keep in mind that the cooking time may need to be adjusted depending on the substitute you choose.
Q3: Can I freeze this soup for later?
A: Yes, this French Spring Soup freezes very well, making it a convenient option for meal prepping or saving leftovers. To freeze the soup, allow it to cool completely before transferring it to airtight containers or freezer-safe bags. Be sure to leave some space at the top of the container to allow for expansion during freezing. The soup can be stored in the freezer for up to 2-3 months. When ready to eat, thaw the soup in the refrigerator overnight or in the microwave using the defrost setting. Reheat gently on the stovetop or in the microwave until heated through.
Q4: How can I make this soup even more flavorful?
A: There are several ways to enhance the flavor of this French Spring Soup. One option is to use homemade vegetable stock instead of store-bought. Homemade stock has a richer and more complex flavor that will elevate the soup. Another way to add depth of flavor is to sauté the vegetables with a mirepoix (a combination of diced carrots, celery, and onion) before adding the other ingredients. You can also add a bay leaf or a sprig of thyme to the soup while it simmers for an extra layer of aroma and taste. Finally, don’t be afraid to experiment with different herbs and spices to create your own unique flavor profile.
Q5: Can I add protein to this soup to make it a more complete meal?
A: Absolutely! Adding protein to this soup is a great way to make it a more satisfying and balanced meal. Some excellent protein options include cooked chickpeas, white beans, or lentils. These plant-based proteins will add a boost of fiber and nutrients to the soup. For those who prefer animal protein, shredded chicken, diced ham, or cooked sausage can also be added. Simply add the protein of your choice during the last 5-10 minutes of cooking time to allow it to heat through. Adjust the seasoning as needed to complement the added protein.
