You can use any combination of greens such as escarole, watercress and red chard for this fresh tasting soup. Yield is 6 servings.
ingredients
Soup
Camembert Croutons
directions
In a large pot, heat the olive oil on medium heat.
Add the leek, onion, celery and carrots.
Stir and cook, for about 10 minutes or until the vegetables are soft.
Add the garlic and stir, cook for 1 minute.
Stir in the thyme sprigs, bay leaf and chicken stock.
Bring to a boil on medium-high heat.
Add the basmati rice and reduce the heat. Simmer for about 25 minutes or until rice is tender.
Stir in greens just until wilted.
In batches purée soup in a blender.
Return soup to a clean large pot and stir in the cream.
Heat over low heat to heat the cream through.
Stir in the chives and season with salt, pepper and nutmeg.
Toast baguette slices lightly under the broiler, about 1 to 2 minutes per side.
Top each slice with a piece of Camembert; return to broiler for about 2 minutes or until cheese is melted and bubbling.
Ladle hot soup into bowls and top with Camembert croutons.