Delicate, subtle, velvety. A soup graceful enough to serve the most discerning palate, yet simple enough to enjoy as a family favourite.
Thanks to Dandelionmom, and our shoe box adventures, I can offer you this delectable recipe.
- 2 tablespoons butter
- 1 tablespoon minced onion
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups cooked wild rice
- 1/2 teaspoon of salt
- 1 cup half and half (for those in my part of the world, that’s half milk, half cream)
- 1/3 cup minced ham
- 1/3 cup grated carrot
- 1/3 cup chopped, slivered almonds
- Melt butter, saute onion till tender.
- Blend in flour.
- Slowly add broth, mixing to smoothness after each increment.
- Cook until soup thickens slightly.
- Stir in rice, salt, ham, carrots, simmer for 10-15 mins.
- Stir in almonds and cream, heat to serving temp.
Possibly the most intriguing aspect of our cultural adventure with this exotic dish, was opening the packet of rice. Snipping the corner of the packet, I leaned in to catch that first waft of a teasing, delectable aroma.
The other members of the family, all tested independently, resulted in two who said, “Chocolate!” immediately upon introduction, and the third was a puzzled, “I think it smells like lollies..”
We found the rice to have a pleasant, nutty flavour, and were pleased to find that it didn’t at all suit it’s initial appearance. From an Australian perspective, wild rice looks remarkably like cobblers pegs! (little brown prickles, stickers you might call them over there, that attach in proliferation when you walk past the host plant).
So Dandelionmom, perhaps when you all come to visit, if you bring a suitcase of wild rice, we can refill it at the Darrell Lea shop for the return journey!