Cream free leeks creamy soup
15
20
4
No
Ingredients
- 500 ml (2 cups) of uncooked rice
- 30 ml (2 tablespoons) of butter
- 1 package of 250 g (4 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)
Preparation
Side-by-side mode
- 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.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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