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Leek and rice soup topped with rustic croutons

Leek and rice soup topped with rustic croutons

Delicious on a winter's night.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    1. 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.
    2. In a large saucepan heat oil and sauté leeks until transparent, add onions and fry until golden + – 5 minutes. Add garlic.
    3. Add Spekko Parboiled and vegetable stock; bring to the boil and simmer gently until rice is cooked through + – 20 minutes.
    4. Pour soup into a blender and blend until smooth, if you do not have a blender, rub soup through a sieve.
    5. Return soup to saucepan, heat through, add chives, season to taste and stir in sour cream. Serve topped with croutons.
    6. 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.

    From the Spekko kitchen

    1. Keep some of the rice whole – it gives texture to the soup.