Velvety Leek and Wild Rice Soup

YIELD: 24 servings (apx. 8 oz. each)

Minnesota Wild Rice
1 1/2 Pounds
3 quarts
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)
1/4 pound
2 pounds
2 pounds
In stockpot, melt butter over medium heat. Cook ingredients 10-15 minutes or until slightly tender.
Snipped fresh dill
Chicken stock
Salt and pepper
1 cup
1 gallon
to taste
Stir ingredients into above mixture. Simmer, uncovered, for 20 minutes. Remove form heat, puree in food processor. Return to stock pot and keep warm.
Cream1 quartBlend 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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