Leek and Spinach Soup

Ingredients

• 6 leeks (depending on size, up to 8)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 pinch Kosher salt and pepper to taste
• 1 Parmigiano Reggiano rind (optional)
• 6 cups chicken stock, preferably homemade
• 2 cups cooked rice or pasta (see notes above)
• 5 ounces spinach, pulsed in food processor until it resembles roughly chopped parsley
• 1 Lemon (optional)

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