Bright Green Leek Soup

1. 1

   Trim leeks of outer layer and stems.

2. 2

   Chop white and tender green parts into 1/2-inch chunks (discard tough gray-green parts).

3. 3

   Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand.

4. 4

   Drain and soak again, then lift leeks from water, leaving any sediment behind.

5. 5

   Melt butter in a heavy-bottomed soup pot over medium heat.

6. 6

   Add leeks and season well with salt and pepper.

7. 7

   Cook, stirring, until leeks are wilted, about 8 to 10 minutes.

8. 8

   Add garlic, cayenne and rice and cook for 1 minute.

9. 9

   Add hot broth and bring to a boil, then reduce to a gentle simmer.

10. 10

    Simmer until rice is very soft, about 25 minutes.

11. 11

    Remove from heat and let cool completely before proceeding.

12. 12

    Using a blender, puree the raw spinach with the cooled soup mixture.

13. 13

    Strain the soup through a fine-meshed sieve, discarding any fibrous solids.

14. 14

    Adjust seasoning and add a little grated nutmeg.

15. 15

    Thin soup with broth or water if necessary.

16. 16

    Heat soup through just before serving, to preserve the bright green color.

17. 17

    Garnish each serving with a tablespoon of creme fraiche and a sprinkling of chives and tarragon.

* Per serving · 4 servings · Values may vary.