A creamy soup doesn’t have to mean lots of cream. Puréed leeks in this soup provide body as well as flavor, and a handful of rice helps give it a smooth consistency. For a brilliant green taste and color, let the soup cool completely before blending in the spinach. Take the time to strain through a fine-meshed sieve for the best texture.

Ingredients

  • 6 medium leeks, about 3 pounds
  • 4 tablespoons butter
  • Salt and pepper
  • 4 garlic cloves, minced
  • Pinch of cayenne
  • ½ cup rice
  • 8 cups hot chicken broth or water
  • 10 ounces baby spinach, washed
  • Grated nutmeg, to taste
  • ½ cup crème fraîche
  • 2 tablespoons thinly sliced chives, for garnish
  • 2 tablespoons thinly sliced tarragon, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      434 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 14 grams protein; 39 milligrams cholesterol; 851 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. Trim leeks of outer layer and stems. Chop white and tender green parts into 1/2-inch chunks (discard tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Drain and soak again, then lift leeks from water, leaving any sediment behind.
  2. Melt butter in a heavy-bottomed soup pot over medium heat. Add leeks and season well with salt and pepper. Cook, stirring, until leeks are wilted, about 8 to 10 minutes.
  3. Add garlic, cayenne and rice and cook for 1 minute. Add hot broth and bring to a boil, then reduce to a gentle simmer. Simmer until rice is very soft, about 25 minutes. Remove from heat and let cool completely before proceeding.
  4. Using a blender, purée the raw spinach with the cooled soup mixture. Strain the soup through a fine-meshed sieve, discarding any fibrous solids. Adjust seasoning and add a little grated nutmeg. Thin soup with broth or water if necessary.
  5. Heat soup through just before serving, to preserve the bright green color. Garnish each serving with a tablespoon of crème fraîche and a sprinkling of chives and tarragon.

1 hour, plus cooling

Dining and Cooking