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  • Jefferson Adams

    French-Style Spring Vegetable Soup (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

      This French-style soup is bursting with the flavors of spring.


    Caption: Image: CC--stu_spivack

    Celiac.com 04/27/2019 - If you're looking for a delicious way to serve spring vegetables, look no further than this delightfully delicious French-style soup. It's French, so of course it contains butter and cream. It also contains rice, and loads of spring vegetables, including fresh spinach, leeks, carrots, potatoes, and asparagus to deliver a tasty soup that's sure to disappear and leave hungry eaters smiling. 

    Ingredients:

    • ¼ cup butter
    • 1 pound leeks, chopped
    • ½ pound fresh spinach
    • 1 onion, chopped
    • 3 large potatoes, chopped
    • 2 large carrots, chopped
    • 1 bunch fresh asparagus, trimmed and cut into 
    • 1 inch pieces
    • 2 quarts water
    • ⅓ cup uncooked long-grain white rice
    • 4 teaspoons salt
    • 1 cup heavy cream



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    Directions:
    Melt the butter in a large pot over medium heat. 

    Stir in the leeks and onion, and cook until tender.

    Pour water into the pot. 

    Mix in potatoes, carrots, asparagus, and rice, add salt. 

    Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.

    Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving with toasted gluten-free bread and a spring salad for a memorable meal.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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