Creamy Leek Soup

• servings: 6 servings
• total time: 50 minutes

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

1/2 cup basmati rice

1 bay leaf

Salt and freshly ground pepper

Pinch of cayenne (optional)

1/2 cup milk, plain yogurt or a combination of milk and creme fraiche

Chopped chives and/or croutons

Directions

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.