From "The Herbal Kitchen" - intensely green and flavorful.
3 cups sliced leeks, white and light green parts only
2 T. butter
4 cups broth
1 T. white rice
4 cups gently packed flat leaf parsley sprigs, large stems removed
1/2 cup mint leaves
salt and pepper
1/c cup heavy cream (You can leave this out)
Walnut or hazelnut oil
Cook the leeks in butter in a saucpan over medium heat, stirring often until they begin to wild. Add the broth and rice. When the soup boils, cover and let it simmer over low heat for 20 minutes, until rice is tender.
Stir the parsley, mint and black pepper into the simmering soup and then remove from heat. Puree the soup until it's golf course green and very smooth. Stir in cream and reheat. Taste it and add salt if need be.
Before serving, whisk in 2 T. of walnut or hazelnut oil and top with chopped, toasted walnuts or hazelnuts.