From the NYT’s enviable online recipe collection: a bright green leek soup recipe worthy of your Pinterest perusal.
Further proof that humble things like leeks and other roots of winter can — and should — be a mainstay in your cold-weather cuisine.
Bright Green Leek Soup
via David Tanis, NYT
6 medium leeks, about 3 lbs.
4 tbsp. butter
Salt and pepper
4 garlic cloves, minced
Pinch of cayenne
½ c. rice
8 c. hot vegetable broth or water
10 oz. baby spinach, washed
Grated nutmeg, to taste
½ c. crème fraîche
2 tbsp. thinly sliced chives, for garnish
2 tbsp. thinly sliced tarragon, for garnish
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 from water, leaving any sediment behind.
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 min.
Add garlic, cayenne and rice and cook for 1 min. Add hot broth and bring to a boil, then reduce to a gentle simmer. Simmer until rice is very soft, about 25 min. Remove from heat and let cool completely before proceeding.
Using a blender, purée the raw spinach with the cooled soup mixture. Strain the soup through a fine-meshed sieve, discarding any fibrous solids. 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 tablespoon of crème fraîche and a sprinkling of chives and tarragon.