Leek Soup

This hearty soup recipe is borrowed (reproduced almost verbatim) from a book called Near & Far, Recipes Inspired by Home and Travel that was a holiday season gift to me.  Written by Heidi Swanson, the recipes are vegetarian and inspired by her visits to Morocco, Japan, Italy, France and India.  It is published by Ten Speed Press in Berkeley, 2015.  The beautiful photos, as well as the recipes, make it a wonderful addition to your cookbook collection.

ingredients

3 T olive or coconut oil

3 medium leeks, well washed and chopped

Zest of 2 lemons

9 cups of water

2 1/2 teaspoons salt

2 cups cooked brown rice

2 cups cooked white beans or a 14-oz can, drained and rinsed

1 cup coconut milk

2 cups cauliflower florets (I had none and substituted broccoli)

5 oz yuba skins or egg pasta

1/2 cup chopped, toasted hazelnuts (I had none and substituted our roasted almonds, but hazel nuts sound delicious)

Chives, dill and/or lemon olive oil to serve

instructions

In a large soup pan over medium-high heat, add the oil.  When hot, stir in the leeks.  Sauté, stirring regularly, until the leeks soften and take on a bit of color, about 7 minutes.  Stir in the zest of one lemon, wait another minute, then add the water and salt and bring to a simmer.  Stir in the rice, beans, and coconut milk and let everything come back up to a simmer.  Add the cauliflower and yuba skins, simmer for another minute or so, and serve in bowls, diving deep into the pot to include lots of good chunks in each bowl.  Serve topped with more lemon zest, toasted hazelnuts, chives, dill and a final drizzle of oil (or lemon-infused olive oil if you have some on hand).

meal or course
brunch, buffet, dinner, first course, lunch, main course, side, soup, vegetable dish