Bright Green Leek Soup 23-Jan-2015

Categories: soups Tags: leeks

Leek soup adds brightness and warmth to winter. Prepare them carefully and leeks will shine as a main mealtime ingredient.

Bright Green Leek Soup


  • 6 medium leeks, about 3 lb.
  • 4 tbsp. butter
  • Salt and pepper
  • 4 garlic cloves, minced
  • Pinch of cayenne
  • 1/2 c. rice
  • 8 c. hot chicken broth or water
  • 10 oz. baby spinach, washed
  • Grated nutmeg, to taste
  • 1/2 c. crème fraîche (see Note)
  • 2 tbsp. thinly sliced chives, for garnish
  • 2 tbsp. thinly sliced tarragon, for garnish


  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, leaving 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. 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.

  3. Using a blender, purée raw spinach with cooled soup mixture. Strain through a fine-meshed sieve, discarding any fibrous solids. Adjust seasoning and add grated nutmeg. Thin with broth or water if necessary. Heat soup before serving, to preserve bright green color. Garnish with a tablespoon of crème fraîche and a sprinkling of chives and tarragon.


Crème fraîche is a thickened cream, similar to sour cream, which could be substituted.