Wild Rice and Leek Soup
4½ cups water
½ teaspoon salt, split in half
- 2 bay leaves
½ cup uncooked wild rice
- 1 tablespoon butter
- 4 cups leeks, cut in half, thinly sliced and washed
- 2 teaspoons fresh thyme, minced
- 4 cups chicken broth
- 1 cup red potato, large diced
⅛ teaspoon black pepper
¼ cup whipping cream
In 3-quart sauce pan, heat 3½ cups water, ¼ teaspoon salt and bay leaves to boil on Max/Sear, uncovered.
- Stir rice into seasoned water.
Reduce heat to Medium-Low (175°F) and simmer for 50 minutes, or until rice is tender.
- Once cooking time is complete, remove pan from PIC and discard leaves. (Not shown in video)
In 3.5-quart pot, heat butter on Medium-High (375°F) until melted.
- Add leeks and thyme and cook for 5 minutes.
Stir in 1 cup water, ¼ teaspoon salt, cooked rice, chicken broth, potato and pepper.
- Bring to boil on Max/Sear for 1 minute, or until bubbles form.
Reduce heat to Medium-Low (175°F) and simmer, uncovered, for 30 minutes or until potatoes are tender
- Once cooking time is complete, ladle all soup contents into NuWave Party Mixer.
- Blend until smooth
- Return soup to pot and stir in cream.
Cook on Medium (275°F) for 1-2 minutes to bring back up to temperature of 165 degrees.
- Fresh bay leaves can be difficult to find. They are slightly bitterer than the dried ones.
- Keep dried bay leaves on hand because they are often used for soups, marinades, stocks, stews, beans and tomato dishes.
- If you find the soup is too thick, remove some of the pulp by pouring it through a strainer.
- While rice is cooking, mise en place the rest of the ingredients. Mise en place is a French term meaning “put in place”. It is the process of preparing up to the point of cooking.
- If there is any remaining cooking liquid, add it to step 7 when transferring rice into the 3.5-quart pot.