Lemony Leek Soup

Simply irresistible.

1 tbsp butter or margarine
2 tbsp vegetable oil
6 cups thinly sliced leeks
1 carrot, thinly sliced
1 stalk celery, thinly sliced
6 cups chicken stock
2 tsp fresh marjoram or 1 tsp dried
1 tbsp grated lemon zest
2 tbsp lemon juice
1 tbsp chopped fresh parsley
¼ cup raw white rice
½ cup milk
salt and white pepper
sour cream or yogurt and minced chives

Heat butter and oil in large saucepan. Add leeks, carrot and celery.  Sauté until soft.

Add stock, marjoram, lemon zest, lemon juice, parsley and rice; cover and simmer until vegetables are tender, about 40 minutes.

Puree in batches in food processor, then return mixture to saucepan. Add milk, salt and white pepper to taste. Heat but do not boil. If soup is too thick, add more stock or milk.

Serve hot or cold, garnish with sour cream or yogurt and chives.

Makes 6-8 servings.

Posted in Maud's Garden, Recipes |