This spring soup is green and aromatic. It becomes more substantial if served over rice. Other vegetables such as artichoke bottoms (frozen ones will do; see page 8) cut into pieces, peas, and broad beans can also be added.

　　

Ingredients

serves 6 to 8

　　1 cup long-grain or washed basmati rice

　　8 cups chicken or vegetable stock (made with 2 bouillon cubes)

　　2 leeks

　　1 small head of celery with leaves

　　Salt and white pepper

　　3 to 4 garlic cloves, crushed

　　Juice of 1 lemon

　　1 teaspoon sugar, or more to taste

　　7 ounces zucchini

　　2 tablespoons dried mint

　　

Step 1

To cook the rice, add it to plenty of boiling, salted water and simmer for 10 to 18 minutes (the time varies depending on the type of rice), or until tender, then drain quickly. Keep it aside until you are ready to serve.

　　

Step 2

Heat the stock in a large pan. Cut the leeks crosswise and the celery into slices about 1/3 inch thick and add them to the pan. Simmer for about 30 minutes, until they are tender. Add salt (taking into account the saltiness of the stock), white pepper, garlic, lemon juice, and sugar.

　　

Step 3

Trim the zucchini of their ends and cut in half lengthwise and then into 1/3-inch-thick slices. Add them to the pan and cook for 5 minutes, then add the mint and cook 5 minutes more. Taste and adjust the flavorings.

　　

Step 4

Serve in soup bowls over the rice.

　　Arabesque