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Leek and Rice Soup

Sopa de Porro y Arroz
Leeks 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.
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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
  • ⅛ 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.
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Course; Rice / Soup
Cuisine; Mexican