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.
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