French Garden Vegetable Spring Soup

Courtesy of Liz Burrell, Big Green Egg Culinary Events Manager



  • 1/4 cups (60 ml) butter 
  • leeks, (tops removed), thoroughly rinsed and chopped 
  • small sweet onion, diced 
  • russet potatoes, peeled and diced 
  • 8 oz. (229 g) container sliced baby bella mushrooms 
  • 1 cup (240 ml) uncooked white rice 
  • garlic cloves, minced 
  • quarts water 
  • 1 cup (240 ml) white wine 
  • 1 cup (240 ml) chicken stock 
  • bunch asparagus (bottoms trimmed), chopped 
  • 6oz. bag fresh spinach 
  • 4 tablespoons (60 ml) fresh basil, chopped 
  • 1 cup (240 ml) heavy cream 
  • 2 tablespoons (30 ml) olive oil 
  •  Salt and pepper to taste 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

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Step 1

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

Step 2

Coat your Dutch Oven - Cast Iron 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.

Step 3

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

Step 4


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