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Velvety Leek and Wild Rice Soup



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1 1/2 lb. Minnesota Wild Rice
3 qt. water
1/4 lb. butter
2 lb. zucchini, peeled and chopped
2 lb. fresh fennel chopped
8 large leeks, cleaned and chopped (whites only)
1 cup snipped fresh dill
1 gallon chicken stock
salt and pepper, to taste
1 qt. cream


  1. 1
    Cook wild rice using one of the following methods. Drain: set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer.) Range: Combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 40-50 minutes or until grains just start to open. Steamer: Combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
  2. 2
    In stockpot, melt butter over medium heat. Cook ingredients 10-15 minutes or until slightly tender.
  3. 3
    Stir ingredients into above mixture. Simmer, uncovered, for 20 minutes. Remove form heat, puree in food processor. Return to stock pot and keep warm.
  4. 4
    Blend into above mixture. Adjust seasonings if necessary. Heat thoroughly but do not boil. To serve: In shallow soup bowls, mound 1/2 cup wild rice in the center (pack into a small ramekin to get mound shape). Ladle soup around rice; garnish with dill.


Recipe compliments of the Minnesota Cultivated Wild Rice Council

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cuisines North & South American, Other North American
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