French Garden Vegetable Spring Soup

Courtesy of Liz Burrell, Big Green Egg Culinary Events Manager

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  • ¼ cup butter
  • 2 leeks, (tops removed), thoroughly rinsed and chopped
  • 1 small sweet onion, diced
  • 3 russet potatoes, peeled and diced
  • 8 oz container sliced baby bella mushrooms
  • 1 cup uncooked white rice
  • 2 garlic cloves, minced
  • 2 quarts water
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 bunch asparagus (bottoms trimmed), chopped
  • 6oz. bag fresh spinach
  • 4 tbsp fresh basil, chopped
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • Salt and pepper to taste


Set the EGG for indirect cooking with a convEGGtor at 400°F/204°C. Add the Dutch oven to the grid to preheat.

Coat your Dutch oven in olive oil and then melt the butter. Add the leeks, onion, garlic, mushrooms, potatoes, chicken stock, white wine, water, and rice. Season with salt and pepper. Cover and simmer for 30 minutes or until the rice and potatoes have softened. Add the asparagus, spinach, basil and cream and cook for another 10 minutes.

Remove the Dutch oven from the EGG. Season with salt and pepper to taste, and then let the soup rest for 10 minutes.


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