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Creamy Leek Soup

5.0(882)

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.

by Martha Rose Shulman·published 2012-06-22

Open original recipe

Appetizer, Side Dish

Servings

(4–6)

Total time

50 min

Calories / serving

269 kcal

Ingredients (10)

serves

1 tablespoon extra virgin olive oilextra-virgin-olive-oil
4 large leeks, white and light green parts only, cleaned and slicedleek
4 garlic cloves, mincedgarlic
7 cups chicken stock, vegetable stock or waterchicken-stock
1/2 cup basmati ricebasmati
1 bay leafbay-leaf
Salt and freshly ground peppersalt-and-pepper
Pinch of cayenne (optional)cayenne
1/2 cup milk, plain yogurt or a combination of milk and creme fraichemilk
Chopped chives and/or croutonschive

Instructions (2 steps)

01Heat 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.
02Puree 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.