Tuesday, October 14, 2008
Wild Rice and Celery Root Chowder
Believe it or not, I do still cook these days. Just not as often or elaborately as I would like to. This soup was a warm and comforting meal in a bowl and I had plenty of leftovers for the freezer.
Thank you to Lisa for sharing the recipe
Celery Root and Wild Rice Chowder
1/2 cup wild rice
1 pound celery root
2 large leeks, white parts only
2 tablespoons unsalted butter
1 celery rib, diced
1 cup thinly sliced russet potato
1/4 cup chopped parsley, plus extra for garnish
1 bay leaf
1 large Thyme sprigs
sea salt and freshly ground pepper
2 cups vegetable stock, chicken stock, or water,
2 cups half-and-half or milk
truffle oil, optional
1. Cover the wild rice with 5 cups water in a small saucepan. Bring to a boil, then lower heat. Cover and simmer about 45 minutes until tender.
2. Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces. You should have about 3 cups. Chop and wash leeks.
3. Melt butter in soup pot. Add the veggies, parsley, bay leaf, thyme, and 1 1/2 tsp salt. Cook over medium-high for about 5 minutes, then add stock. Bring to boil, reduce the heat to low, and simmer for 20 minutes. Add the milk and simmer until the vegetables are tender. Taste for salt and season with pepper. To give soup a creamy background, puree a cup of the veggies and return to the pot. (I actually added the wild rice at this point, then pureed a bit. That gave the soup a lot of body and really brought out the nuttiness of the wild rice.)
4. Divide the soup among 4 or 6 bowls and then add a mound of wild rice to each (See above, totally did not garnish w/ rice.) Garnish with parsley and a drop of truffle oil. (I did not have truffle oil on hand and it was just fine without.)
The Sandwich was made on Terra Bread Fig and Anise Loaf with 8 year old cheddar and Grand Fir Prosciutto from Oyama Sausage on Granville Island and was the perfect match to the meal.