Leek and rice soup topped with rustic croutons
Delicious on a winter's night.
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Loading... Ingredients
- 5 medium leeks
- 15 ml (1tbsp) oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 250 ml (1 cup) Spekko Long Grain Parboiled Rice
- 2 litres (8 cups) vegetable stock
- 15 ml (1 tbsp) chopped fresh chives
- 45 ml (3 tbsp) medium cream sherry
- 190 ml (3/4 cup) sour cream
- ¼ French baguette for croutons
- salt and freshly ground black pepper
- Oil to fry croutons
Method
- To clean the leeks; trim roots and cut off the tops, cut a slit horizontally at the top. Place under tap of running water and rinse thoroughly to get rid of all the grit. Slice leeks and chop the onions.
- In a large saucepan heat oil and sauté leeks until transparent, add onions and fry until golden + – 5 minutes. Add garlic.
- Add Spekko Parboiled and vegetable stock; bring to the boil and simmer gently until rice is cooked through + – 20 minutes.
- Pour soup into a blender and blend until smooth, if you do not have a blender, rub soup through a sieve.
- Return soup to saucepan, heat through, add chives, season to taste and stir in sour cream. Serve topped with croutons.
- To make croutons; heat a bit of olive oil in a small sauce pan, break French baguette into small pieces and fry quickly in hot oil until golden brown.
- Keep some of the rice whole – it gives texture to the soup.
From the Spekko kitchen