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1
Trim leeks of outer layer and stems.
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2
Chop white and tender green parts into 1/2-inch chunks (discard tough gray-green parts).
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3
Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand.
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4
Drain and soak again, then lift leeks from water, leaving any sediment behind.
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5
Melt butter in a heavy-bottomed soup pot over medium heat.
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6
Add leeks and season well with salt and pepper.
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7
Cook, stirring, until leeks are wilted, about 8 to 10 minutes.
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8
Add garlic, cayenne and rice and cook for 1 minute.
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9
Add hot broth and bring to a boil, then reduce to a gentle simmer.
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10
Simmer until rice is very soft, about 25 minutes.
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11
Remove from heat and let cool completely before proceeding.
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12
Using a blender, puree the raw spinach with the cooled soup mixture.
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13
Strain the soup through a fine-meshed sieve, discarding any fibrous solids.
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14
Adjust seasoning and add a little grated nutmeg.
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15
Thin soup with broth or water if necessary.
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16
Heat soup through just before serving, to preserve the bright green color.
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17
Garnish each serving with a tablespoon of creme fraiche and a sprinkling of chives and tarragon.
