From the blog For Love of the Table
4 oz. (2/3 c.) wild rice
1 qt. chicken stock
Salt & Pepper to taste
3 T. butter, divided
1 stalk celery, cut in 1/8th-inch dice (about 1/3 c.)
2 large leeks, white & pale green parts only, cut in 1/4-inch dice and thoroughly rinsed (2 cups)
1 large or 2 medium cloves garlic, minced
2 or 3 well-branched sprigs of thyme
2 or 3 parsley stems
1 large celery root (1 to 1 1/4 lb.), peeled and cut in 1/4-inch dice (3 to 3 2/3 cups)
1 Yukon potato (about 8 oz.), peeled and cut in 1/4-inch dice
1/2 c. heavy cream
1 T. freshly squeezed lemon juice, if needed
Finely sliced flat leaf parsley
Olive oil for garnish
If time, soak the rice (see note): In a medium bowl, pour boiling water over the wild rice. Allow the rice to soak for one hour, then drain. Place the rice (drained or raw) and the stock in a large saucepan and bring to a simmer. Simmer until the rice is just tender—about 30 to 40 minutes. Strain, reserving the stock and the rice separately. Measure the stock and add water to make 4 cups.
Melt 2 T. of the butter in a large saucepan set over medium heat, sweat the celery and leeks until beginning to soften—about 5 minutes. While the celery and leeks cook, tie the herb stems securely together with a piece of cotton kitchen twine (see note). When the leeks and celery are ready, add the remaining tablespoon of butter. When the butter has melted, add the celery root and herb bundle along with a good pinch of salt. Cook until the celery root is beginning to soften on the surface and all the vegetables are sizzling gently—about 5 minutes.
Add the reserved stock and potatoes. Bring to a boil. Reduce the heat to a simmer and season to taste with salt. Simmer gently until all of the vegetables are tender—about 20 minutes.
Using a slotted spoon, transfer a cup of the vegetables to the cup of a blender or immersion blender. Add enough of the cooking liquid to cover the vegetables and purée until smooth. Scrape the purée back into the soup pot. Add the heavy cream. If the soup is too thin, purée some more of the vegetables. If it is too thick, add some water or stock or milk. Taste and correct the seasoning with salt and pepper. If the soup is well-seasoned but still tastes bland, add a squeeze of lemon to lift the flavors.
Add the rice, bring to a simmer and serve garnished with a drizzle of olive oil and a sprinkle of parsley.
Makes a generous 1 1/2 quarts soup—serves 4 to 6.
(Adapted from Local Flavors by Deborah Madison)
Notes:
Soaking the rice will cut down on the cooking time only slightly. The main reason to do it is that it helps the rice absorb water more evenly as it cooks.
If you don’t have any kitchen twine, you can of course just throw the herb sprigs/stems into the soup. Just remember to count them so you will know how many to fish out of the soup before you serve it.
Because this is chowder—and I associate bacon with clam, potato and corn chowders—I think bacon would be a delicious addition. Cut 2 slices (about 2 oz.) of bacon into 1/2-inch squares. In the soup pot, render until just beginning to crisp. Add enough butter to make 2 T. Add the celery and leek and proceed with the recipe.
Deborah Madison suggests drizzling a bit of truffle oil over the soup. If you happen to have some on hand, it would be delicious in place of the olive oil. I think a nut oil—particularly walnut or hazelnut oil—would also be good.
As published on forloveofthetable.com
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