This French soup is often called spring because it is usually cooked in the spring when on kitchen gardens spinach and a young asparagus appears. Very tasty and nutritious vegetables cream soup with addition of rice.
It is required to you
- For ten portions:
- - 500 g is fresher than an asparagus;
- - 250 g of fresh spinach;
- - 50 g of a desi;
- - 2 liters of water;
- - 1/3 glasses of white rice;
- - 4 potatoes;
- - 1 bulb, 1 carrot;
- - 1 glass of heavy cream;
- - nutmeg, pepper, salt.
Instruction
1. Kindle a desi in a frying pan. Lay out the crushed onions head, fry on average fire to a transparent state. Add the cut spinach, prepare a couple of minutes, stirring slowly. Spinach has to podvyanut slightly.
2. Pour broth or water in a saucepan, bring to the boil. Peel potato, cut into cubes or straws, add to the boiling water. There send the carrot cut with straws (it can be rubbed on a large grater), crude rice and the cut fresh asparagus. Salt pan contents to the taste. Again bring to the boil, reduce fire, you cook 20 minutes until rice with vegetables becomes soft.
3. Add to a pan the fried onions with spinach, pour in heavy cream (not less 30% fat content), you cook everything together 5-7 minutes on the minimum fire, from time to time stirring slowly.
4. The French spinach soup and an asparagus is served on a table in a warm look, but it is possible to try to give it chilled in the summer - the interesting option of okroshka in the French style will turn out. From above ready soup can be powdered with a grated cheese - it will add piquancy.