I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 large leeks, white and light green parts only, cleaned and sliced
- 4 garlic cloves, minced
- 7 cups chicken stock, vegetable stock or water
- ½ cup basmati rice
- 1 bay leaf
- Salt and freshly ground pepper
- Pinch of cayenne (optional)
Optional
- ½ cup milk, plain yogurt or a combination of milk and creme fraiche
For garnish
- Chopped chives and/or croutons
- Nutritional Information
Nutritional analysis per serving (4 servings)
320 calories; 9 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 14 grams protein; 16 milligrams cholesterol; 626 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
- Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.
- Advance preparation: The soup will keep in the refrigerator for 3 to 4 days.
50 minutes
Dining and Cooking