Sunday, January 4, 2009
celery wild rice soup
I made this soup for my work lunches last week, to eat along with my scalloped potatoes. It was a little blah, but the chile oil perked it up nicely.
Celery Wild Rice Soup
2T olive oil
2 leeks, white and pale green parts, sliced
2 carrots, quartered lengthwise and cut into 1/4" chunks
3 cloves garlic, minced
450g celery, cut into 1/4"-1/2" pieces
1C wild rice, cooked in 3C water
2 cups water
2T nutritional yeast
salt and pepper
Chile oil, to drizzle upon serving
Cook the leeks, carrots, and garlic in the olive oil in your soup pan. When they're nicely fragrant, add the celery and bouquet garni and let cook a few more minutes. Add the remaining ingredients (except the chile oil) and simmer for 10 minutes or so.