Bright Green Leek Soup

Step 1

Trim leeks of outer layer and stems. Chop white and tender green parts into 1/2-inch chunks (discard tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Drain and soak again, then lift leeks from water, leaving any sediment behind.

Step 2

Melt butter in a heavy-bottomed soup pot over medium heat. Add leeks and season well with salt and pepper. Cook, stirring, until leeks are wilted, about 8 to 10 minutes.

Step 3

Add garlic, cayenne and rice and cook for 1 minute. Add hot broth and bring to a boil, then reduce to a gentle simmer. Simmer until rice is very soft, about 25 minutes. Remove from heat and let cool completely before proceeding.

Step 4

Using a blender, purée the raw spinach with the cooled soup mixture. Strain the soup through a fine-meshed sieve, discarding any fibrous solids. Adjust seasoning and add a little grated nutmeg. Thin soup with broth or water if necessary.

Step 5

Heat soup through just before serving, to preserve the bright green color. Garnish each serving with a tablespoon of crème fraîche and a sprinkling of chives and tarragon.