Wild Rice and Leek Soup

Author

Nuwave

Category

Appetizers

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

1. In 3-quart sauce pan, heat 3½ cups water, ¼ teaspoon salt and bay leaves to boil on Max/Sear, uncovered.
2. Stir rice into seasoned water.
3. Reduce heat to Medium-Low (175°F) and simmer for 50 minutes, or until rice is tender.
4. Once cooking time is complete, remove pan from PIC and discard leaves. (Not shown in video)
5. In 3.5-quart pot, heat butter on Medium-High (375°F) until melted.
6. Add leeks and thyme and cook for 5 minutes.
7. Stir in 1 cup water, ¼ teaspoon salt, cooked rice, chicken broth, potato and pepper.
8. Bring to boil on Max/Sear for 1 minute, or until bubbles form.
9. Reduce heat to Medium-Low (175°F) and simmer, uncovered, for 30 minutes or until potatoes are tender
10. Once cooking time is complete, ladle all soup contents into NuWave Party Mixer.
11. Blend until smooth
12. Return soup to pot and stir in cream.
13. Cook on Medium (275°F) for 1-2 minutes to bring back up to temperature of 165 degrees.