Velvety Leek & Wild Rice Soup

1/2 lb zucchini, peeled and coarsely chopped
1/2 lb fennel, coarsely chopped
2 large leeks, chopped (white part only)
2 tbsp butter
4 tbsp chopped fresh dill, divided
4 cups chicken broth
Salt and white pepper to taste
1 cup heavy cream
3 cups cooked wild rice

In large saucepan, cook zucchini, fennel and leeks in butter over medium heat 10 to 15 minutes. Add 3 tablespoons dill, broth, salt and pepper. Simmer, uncovered, 20 minutes. Remove from heat; puree in food processor or blender (in batches if necessary). When ready to serve, return to saucepan over low heat. Add cream, adjust seasonings and heat through. Do not boil. In bottom of each shallow soup bowl, mound 1/2 cup wild rice in center. Ladle soup around rice and garnish with remaining 1 tbsp dill.

Recipe compliments of the Minnesota Cultivated Wild Rice Council