Parsley and Mint Soup

1. 1

   Cook the leeks in the butter in a saucepan over medium heat, stirring often until they begin to wilt, about 3 minutes.

2. 2

   Add the broth and rice.

3. 3

   When the soup begins to boil, cover the pot and let the soup slowly simmer at low heat for 20 minutes, or until the rice is very tender.

4. 4

   Stir the parsley, mint, and a few grindings of black pepper into the simmering soup and then remove it from the heat.

5. 5

   Puree it in 2 batches in a blender until very smooth.

6. 6

   Be very careful when doing this: Fill the blender no more than half full so that the hot soup does not splash out, and pulse it in quick spurts before switching it on continuously.

7. 7

   Allow the blender to run at least a full minute for each batch, or until the soup is golf-course green and the texture is very smooth.

8. 8

   Pour the soup back into the saucepan, stir in the cream (which can be left out if you like), and reheat it.

9. 9

   Taste it and add salt if you think it needs it.

10. 10

    If you cooked with salted canned broth the soup may not need additional salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.