`Creamy' Soups Without Cream -- Artichoke-Leek Soup

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

ARTICHOKE-LEEK SOUP 4 servings

3 medium leeks

1 tablespoon olive oil

2 medium cloves garlic, peeled and minced

2 tablespoons white rice

1 large baking potato, peeled and coarsely chopped

1 (14-ounce) can artichoke hearts, drained and halved

4 cups chicken broth

3/4 teaspoon ground cumin

1/4 teaspoon dried thyme, crumbled

1/8 teaspoon cayenne pepper

Freshly ground black pepper to taste

1 tablespoon lemon juice

1 tablespoon finely chopped parsley or minced chives

1. Cut all but 2 inches of the dark green from the tops of the leeks. Split leeks down the center and wash well under cold running water to remove the grit. Slice thinly.

2. In a medium pan heat the oil over medium heat. Add the leeks and garlic; saute 5 minutes. Stir in the rice and saute 3 minutes.

3. Add the potato, artichokes, broth, cumin, thyme and cayenne. Bring to a boil, reduce the heat to medium-low, cover and simmer 30 minutes.

4. Let the soup cool a few minutes before pureeing in several batches in a food processor or blender. Pour back into the pan and season with several grindings black pepper, lemon juice, parsley or chives. Heat through.

Note: The soup can be garnished with your favorite store-bought croutons. Or make your own: Cut 3 slices good-quality white bread, crusts removed, into 1/2-inch cubes. Combine 1 tablespoon olive oil and 1 clove pressed garlic; toss with the bread. Put into a small baking pan and bake in a preheated 375-degree oven 10-15 minutes, stirring once, until golden.

Data per serving Calories 165 Protein 6g Fat 4g Carbohydrates 29g Sodium 1250mg Saturated fat 1g Monounsaturated fat 3g Polyunsaturated fat 0g Cholesterol 0mg