Velvety cream of leek

In her books, Julia Child advises us how to peel vegetables, how to cook them, in which pot and for how long – simply everything from scratch.
On one of the pages, I came across the idea of ​​replacing thick cream in soup by rice puree. Rice itself does not have a distinctive flavor, which could dominate, so is just perfect for this kind of food. I guarantee that you’ve never had so velvety and delicate soup. Cream prepared with rice puree provides a whole new range of  sensations. 

Velvety cream of leek
preparation time: 30 minutes

What do you need for 2 servings?
1/2 cup of white rice
1 carrot, peeled and cut into smaller pieces
1 parsley root, peeled and cut into smaller pieces
1 large onion, finely chopped
1 leek, chopped
approximately 1 liter of water
2 cloves of garlic, crushed
olive oil
1 teaspoon plant margarine
salt and pepper
yeast flakes or Parmesan cheese (optional)

Now what?
1. Fry onions in hot oil.
2. Add water, carrots, parsley, rice, and cook about 25 minutes on medium heat until the rice is tender.
3. Sauté leek in butter.
4. When the rice is very soft, add leeks, garlic, salt, pepper and blend everything until smooth. If needed add water.Boil again and mix again if need .
5. Serve slightly cooled.


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