Name: Wild Rice and Leek Soup
Yield: 8
Ingredients: 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

Wild Rice and Leek Soup

Rated 5.0 stars by 1 users

PIC Induction Cooktop

Servings

8 cups

Author

NuWave

Ingredients

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

Directions

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.

Recipe Note

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.

Search our store