Lemony Leek Soup

adapted from Recipes from a Kitchen Garden by Shepherd et al

• 1 T butter
• 2 T vegetable oil
• 6 cups thinly sliced leeks
• 1 carrot, thinly sliced
• 1 stalk celery or fennel, thinly sliced
• 6 cups vegetable or chicken stock
• 1 T grated lemon zest
• 2 T lemon juice
• 2 t fresh marjoram or 1 t dried
• 1 T chopped parsley
• 1/4 cup brown rice
• 1/2 cup milk
• Salt & white pepper to taste
• garnish: sour cream or yogurt
• 3 T minced chives
  In a 4-5 quart saucepan, heat butter and oil, add leeks, carrot and celery and saute until softened. Add stock, lemon rind, lemon juice, marjoram, parsley and rice and simmer, covered, for about 40 minutes until vegetables are very tender. Puree in a blender (or with a stick blender) or food processor. Pour mixture back into pan; add milk, & S & P to taste. If soup is too thick add more milk or stock. Heat soup through, but do not boil. Serve hot or cold, sprinkled with chives and dollop of sour cream or yogurt. Serves 6-8