By: Market Chef Heather Hartman
- 1⁄2 cup uncooked wild rice
- 1 celery root (celeriac), peeled and small diced (about 1 lb.)
- 1 leek, washed and diced
- 1⁄2 yellow onion, diced
- 2 tablespoons butter
- 1 apple, peeled, cored, and diced (use 2 apples if they are small)
- 1 cup potato, washed and diced, with skin (I like to use white sweet potato, but Yukon gold works well too)
- Few parsley sprigs, thyme. Or whatever large herb bits you have around to add to the mix
- 2 cups vegetable stock (or chicken stock, or use the wild rice water)
- 2 cups half and half or milk (if keeping vegan, use almond milk)
Rinse the wild rice in a fine meshed colander, and place in a sauce pan. Cover with 5 cups water, bring to a boil and lower the heat. Cook 30-45 minutes, or until tender. Save the water! Set cooked rice aside. This can be done 2 days ahead.
Melt the butter in a large soup pot. Add the leeks, onions, and celery root. Add 1 teaspoon salt, and cook on medium heat for 10 minutes, stirring frequently.
Add the apple, potato, herbs, and stock. Bring to a simmer for about 15 minutes, or until veggies are soft.
Add the half and half (which I quite suggest for a luscious soup), and cook for a few minutes. If you are so inclined, puree half the soup for a creamier consistency. If you have an immersion blender, this is where you can use it!
If soup is too thick, add the wild rice water to thin it. Check for salt, add fresh cracked black pepper if needed.
When serving, add the wild rice to the bowls, and top with the hot soup. Garnish with fresh chopped herbs, and drizzle with extra virgin olive oil. Toasted sunflower seeds are great as well!
Will last 4 days in the refrigerator, keep rice and soup separate until serving.