Categories: March2012, soups, whole grains

Ingredients

• 1/2 cup wild rice
• *2 large leeks, white part only, cleaned and chopped
• *sea salt and pepper to taste
• *1 pound celery root, peeled and chopped into bite-sized pieces
• *1 1/2 cups potatoes, peeled and thinly sliced
• *1 celery rib, diced
• *1 bay leaf
• *leaves from 1 large thyme sprig
• *1/4 cup chopped parsley
• *1 bunch kale, washed, ribs removed and sliced in ribbons
• *1 oz. butter, preferably organic
• *6 cups vegetable or chicken stock (or part stock and part water)
• *1/2 cup half and half, preferably organic

Directions

1. Cover wild rice with plenty of water, bring to a boil and simmer for 45 minutes or until tender. (Alternatively, you can cook the rice right in the soup, but you will need to increase the simmering time to 45 minutes-1 hour for the rice to cook fully).

2. Melt the butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme and 1 tsp. salt.

3. Cook over medium – high heat for 5 minutes, then add the stock.

4. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the half and half and simmer until vegetables are tender.

5. Taste and adjust seasonings.

6. Before serving, remove the bay leaf and add kale and drained wild rice. Heat through.

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