From Scratch Sunday Table – Bright Green Leek Soup

Happy Sunday! For this week’s recipe, I wanted to share something that reminds me of spring. Bright Green Leek Soup is a favorite in my house, and here’s why:

It’s flavorful and healthyIt’s easy to makeIt’s full of delicious spicesAnd it’s so Instagram-worthy!

INGREDIENTS6 medium leeks, about 3 pounds4 tablespoons olive oil Salt and pepper4 garlic cloves, minced Pinch of cayenne½ cup rice8 cups hot vegetable broth or chicken broth 10 ounces baby spinach, washed Grated nutmeg, to taste2 tablespoons thinly sliced chives, for garnish2 tablespoons thinly sliced tarragon, for garnishPREPARATIONTrim 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.Heat olive oil 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.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 the rice is very soft, about 25 minutes. Remove from heat and let cool completely before proceeding.Using a blender, purée the raw spinach with the cooled soup mixture. You have the option to strain the soup through a fine-meshed sieve, discarding any fibrous solids, if you want. Adjust seasoning and add a little grated nutmeg. Thin soup with broth or water if necessary.Heat soup through just before serving, to preserve the bright green color. Garnish each serving with a sprinkling of chives and tarragon. Enjoy!

 

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