My College Cooking series is back! If only for a brief time.
I had all the ingredients for a wonderful lentil soup — with some random things left over. I dunked the leftovers in a pot and made a simple leek soup that turned out to be surprisingly delicious.
Simple Leek Soup
- Heat 3 cups veggie or chicken stock in a pot on the stove.
- Chop some carrots and celery. (I used half a stalk of celery and 2 carrots, though I’d add another carrot next time.) Dump in pot.
- Wash your leek well! Chop it up. Dump in pot. My leek was fairly large so I only used one, but you could add another for good measure.
- Add 1 cup pre-cooked rice to the pot OR add 1 cup un-cooked instant rice to the pot and cover.
- The contents of the pot should be boiling by now… Add some parsley, basil, and rosemary, ect… I used a pinch of “Italian spice blend” in addition to the parsley.
- Let it go for as long as you like. The rice will soak up the liquid, so add a squirt of water from the faucet into your bowl just before serving to make it soupier if desired.
You could change types of stocks, add more veggies, change rice quantities, change the spices… If you wanted to be traditional, I suppose you might add potato. All my recipes sort of sound the same, I realize. Also, you might have noticed that I eat a lot of soup. Oh well.