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Cream free leeks creamy soup

Author: Les Cultures de chez nous
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Images poireaux
Preparation 15
Baking 20
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 500 ml (2 cups) of uncooked rice
  • 30 ml (2 tablespoons) of butter
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of chopped mushrooms
  • 250 ml (1 cup) of chopped celery
  • 3 minced garlic cloves
  • 2 liters (8 cups) of chicken broth
  • 60 ml (1/4 cup) of finely chopped fresh parsley
  • 5 ml (1 teaspoon) of Dijon's mustard
  • 2 ml (1/2 teaspoon) of salt and pepper
  • 10 ml (2 teaspoons) of lemon juice
  • 1 chopped green onion (optional)
LeeksFind our bag in yourlocal grocery store

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Preparation

  • Prepare rice with packaging instructions. Set aside.
  • Heat butter in a large casserole at medium high heat. Add sliced leeks, mushrooms, celery and garlic. Cook while stirring from time to time, for 5 to 7 minutes or until vegetables are tender.
  • Add broth and bring to a boil. Lower heat and simmer 15 minutes. Remove from heat.
  • Add rice, parsley, mustard, salt, pepper and leeks mixture. Reduce into a smooth puree with a blender.
  • Add lemon juice when serving. Spread with green onions if desired.

Chef's notes