Leek & Rice Soup
This is a simple delicious soup that is comforting and soothing when treatment’s left you feeling sick and tired. If you have some homemade chicken stock in the freezer, use it instead of water to make this homey, light soup even more nourishing.
- 4 leeks, white parts only, washed and thinly sliced (wash and reserve the tops)
- 1 carrot, peeled cut into a small dice
- 1 celery stick, cut into a small dice
- 2 tablespoons of extra virgin olive oil
- 6 cups of water or broth
- ⅔ cup Basmati or other long grain white rice
- Salt, to taste
- Freshly grated Parmesan cheese
1. Heat the olive oil in a large heavy saucepan over a medium-low heat. Add the leeks, carrots, and celery with 2 tablespoons of water. Sprinkle with a little salt and sweat them partially covered for 5 to 8 minutes, or until the vegetables have become tender.
2. Add the remaining water. Raise the heat to medium-high and bring to a boil. Add the rice and a generous pinch of salt.
3. Return the soup to a boil then cover and lower the heat to a simmer for 20 minutes, stirring occasionally, until the rice is just tender. Serve with lots of freshly grated Parmesan cheese.
For extra flavor, if you have a Parmesan rind, add it to the soup with the rice and water. Parmesan has ‘umami’ and adding the rind to the soup will make it savory, and not cheesy. Remove the rind before serving, and if you like, cut into a small dice and return it to the soup.