This is an old family recipe that I just recently learned from my aunt. When my aunt makes it, she keeps all of the elements separate—the leek broth in one pot, rice in another pot, chopped spinach in a bowl and grated cheese in another bowl—and assembles small batches of the soup as needed. If you are serving a lot of people at once, you can add all of the spinach to the leek broth, but be sure to keep the rice or pasta separate—it will soak up all of the broth after a night in the fridge. Finally, I know Edam and Gouda cheese sound odd for soup, but I actually prefer them to Parmigiano Reggiano here. Worth trying if you are up for it. Also, I prefer this soup with rice over pasta, but use what you like.

Share: