My long-time favorite wild rice soup recipe, it's creamy and hearty but light in calories. It's absolutely delicious, a great way to really take advantage of the lovely nuttiness of wild rice. This is the soup of Minnesota Lutheran church supper tradition. It calls to me in the fall when the days grow short but is also light enough to warm a chilly summer day in the North.
"...an awesome recipe." ~ Amanda
"... very good!" ~ acr
"This is a delicious soup ..." ~ Edith
Home cooks recognize the usual method to make a cream soup – with cream – although the diet- and health-conscious may use lower-fat milk, even non-fat skim milk.
Another method is to use puréed cream-textured vegetables, in this low-calorie CREAMY WILD RICE SOUP, potatoes and parsnips.
The root vegetables do add today’s verboten carbs but also fiber, vitamins and minerals with a minimum of saturated fat. Watch for recipes, especially soups, that use vegetables rather than dairy products to produce creaminess – without cream.
CREAMY WILD RICE SOUP
Time to table: 35 – 65 minutes
Makes 9 cups
- 4 cups water
- 1 teaspoon table salt
- 1/2 - 1 cup wild rice, native or cultivated (wild rice photo comparison)
- 1 tablespoon butter or olive oil
- 2 cups sliced leeks, white and light green parts only (about 4 leeks)
- 2 cups diced celery (about 4 ribs)
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 6 cups no-fat chicken broth or Homemade Chicken Stock
- 2 cups red potatoes, skins on, diced small (about five small potatoes)
- 2 cups parsnips, peeled and diced (about 3 medium)
- Salt & pepper to taste
- Splash of dry sherry, optional
- Fresh parsley, for garnish, optional
WILD RICE Bring water and salt to a boil in a medium saucepan. Add wild rice and simmer until al dente and nut-flavored, about 25 minutes for native wild rice and 60 for cultivated. Turn off the heat, let rest and if there's any liquid left, do not drain.
SOUP Meanwhile, prep leeks and celery. Heat butter or olive oil on medium heat in a large, heavy Dutch oven until shimmery. Stir in leeks and celery, sauté until just beginning to turn golden, breaking up with leeks as they soften. Add parsley and garlic, sauté another minute or two. Add chicken broth and bring to a boil. Add potatoes, parsnips, salt and pepper. Cover and return to a boil.
SIMMER Reduce heat to maintain a slow simmer and simmer 20 – 30 minutes or until potatoes and parsnips are soft.
PURÉE With a standard or immersion blender, purée hot vegetable broth but do leave some chunks for a textured, rustic soup. CAUTION With a standard blender, blend in small batches. If you're unfamiliar with the safety precautions when working with hot liquids in a blender, please review these tips, Hot Liquids in a Blender.
FINISH Stir in cooked wild rice and sherry (if using) and bring back to temperature. Taste, adjust seasoning. Serve hot garnished with parsley.
The Soup of Minnesota Lutheran Church Suppers
I like a chunky soup where you can both see and taste the individual ingredients. That makes an immersion blender perfect for adding "creaminess" without blitzing the entire pot. That said? The traditional way to make wild rice soup is to blend all the cooked vegetables and broth into a creamy purée, then add the cooked wild rice back in. Both ways are wonderful. Cook's choice!
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