Creamy Leek Soup
Cooking Instructions
- 1
Clean and slice the leeks.
- 2
Chop chives.
- 3
Peel garlic, remove the germ (green inner sprout) if any, and mince.
- 4
In a large pot, heat oil at medium temperature and add the leeks and a dash of salt. Stir to coat leeks in oil. Cook for 6 minutes stirring occasionally.
- 5
Add garlic and cook for 2 minutes, stirring.
- 6
Add stock, bay leaves, rice, and a dash of salt. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
- 7
Remove from heat, add ground white pepper and cayenne, if desired. Purée with an immersion blender until smooth.
- 8
Serve hot or cold with plain Greek yogurt, if desired, and chopped chives.
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