Velvety Leek and Wild Rice Soup
YIELD: 24 servings (apx. 8 oz. each)
|Minnesota Wild Rice|
|1 1/2 Pounds|
|Cook wild rice using one of the following methods. Drain: set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer.)|
Range: Combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 40-50 minutes or until grains just start to open.
Steamer: Combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
Zucchini, peeled and chopped
Fresh fennel, chopped
Large leeks, cleaned and
chopped (whites only)
|In stockpot, melt butter over medium heat. Cook ingredients 10-15 minutes or until slightly tender.|
|Snipped fresh dill|
Salt and pepper
|Stir ingredients into above mixture. Simmer, uncovered, for 20 minutes. Remove form heat, puree in food processor. Return to stock pot and keep warm.|
|Cream||1 quart||Blend into above mixture. Adjust seasonings if necessary. Heat thoroughly but do not boil.|
To serve: In shallow soup bowls, mound 1/2 cup wild rice in the center (pack into a small ramekin to get mound shape). Ladle soup around rice; garnish with dill.
Recipe compliments of the Minnesota Cultivated Wild Rice Council
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