Velvety Leek and Wild Rice Soup
| Minnesota Wild Rice Water | 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. |
| Butter Zucchini, peeled and chopped Fresh fennel, chopped Large leeks, cleaned and chopped (whites only) | 1/4 pound 2 pounds 2 pounds 8 | 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. |
| 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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