Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Wash, trim and quarter leeks, removing most of the green stalk.
  2. Soak in cold water 20 minutes.
  3. Rinse well and slice.
  4. Bring chicken broth to a boil in large saucepan.
  5. Add leeks, rice, garlic and herbs.
  6. Stir, return to a boil, reduce heat and simmer uncovered until rice is tender (about 20 minutes).
  7. With slotted spoon remove 1 cup rice and leeks.
  8. Cool remaining soup 30 minutes.
  9. Puree in two batches cooled soup with avocados (reserve ½ of one avocado for garnish).
  10. Stir in lemon juice and cool completely in refrigerator.
  11. Just before serving, add half and half.
  12. To serve, pour soup into bowls and spoon reserved rice in ring around the edge of each bowl.
  13. Top with slice of avocado.

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