Leek and Rice Soup
Sopa de Porro y ArrozLeeks are available in many of the major public markets in Mexico. The small amount of rice gives a bit of body to this quick brothy and healthful soup.
Ingredients
Makes 4 servings
- 1 tablespoon olive oil
- 2 large leeks white and pale green parts only, washed and thinly sliced crosswise (about 2 cups)
- 2 medium garlic cloves finely chopped
- 1 medium carrot peeled and neatly diced, about ¼ inch
- ½ teaspoon ground cumin
- â…› teaspoon crushed red pepper
- ½ teaspoon salt or to taste
- 4 cups canned fat-free reduced-sodium chicken broth
- ¼ cup long-grain white rice
- 2 tablespoons chopped fresh cilantro or flat-leaf parsley
Instructions
- In a large pot, heat the oil over medium-low heat.
- Add the leeks, garlic, and 1 tablespoon of water.
- Cook, covered, stirring frequently, until limp and tender, 6 to 8 minutes.
- Add the remaining ingredients and bring to a boil.
- Reduce the heat, cover, and simmer until the vegetables and rice are tender, about 15 minutes.
- Adjust seasoning.
Notes & Wine Advice
Serve at once.