Corn and Wild Rice Soup|
with Smoked Sausage
|12 1/2||cups||low-salt chicken broth (or more)|
|1 1/4||cups||wild rice (abt 7.5 oz)|
|6 1/4||cups||thawed frozen corn (abt 2.5 lbs)|
|10||ozs||cooked smoked sausage, 1/2" cubes (eg. kielbasa)|
|3||.||carrots, peeled, diced|
|1 1/2||cups||half and half|
|.||.||fresh parsley, chopped|
Bring 5 cups broth to simmer in heavy medium saucepan over median heat.
Add wild rice and simmer until all liquid evaporates and rice is almost
tender, stirring occasionally, about 40 minutes.
Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor
until thick, almost smooth puree forms. Heat vegetable oil in heavy large
Dutch oven over medium-high heat. Add sausage and saute until beginning to
brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add
remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to
low and simmer soup 15 minutes.
Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to
soup. Cook until wild rice is very tender and flavors blend, about 15 minutes
longer. Mix in half and half. Thin soup with more chicken broth, if desired.
Season soup to taste with salt and pepper.
(Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep
refrigerated. Rewarm soup over medium-low heat.)
Ladle into bowls. Add chopped parsley to top for garnish.
Bon Appetit, November 1995, page 78.
Turkey with Sage Butter,
Green Beans with Roasted Onions,
Bread Stuffing with Mushrooms and Bacon
Copyright © 2002, Mary S. Van Deusen