Dec 18th, 2009
Creamy Wild Rice Soup
Here is a delicious, flavourful and warming soup. We enjoyed it for dinner last night and I’m looking forward to the lunch leftovers today. You can’t go wrong with coconut milk paired with a squeeze of lime and the sweet potato croutons and wild rice make this a hearty, healthy soup.
The wild rice is simmered with onion, shallot and red curry paste (I’ll use more curry paste next time) and for the first time I finally cooked the wild rice long enough so that it wasn’t a jaw workout to eat. Heidi advises to cook the rice for 40 minutes or “until the rice starts to soften, split and show its fluffy insides.” That was a great tip since even after 40 minutes it felt a bit tough to me and finally started to split after around 55 minutes.
While the rice is simmering I made the sweet potato croutons. They turned out well, but I wasn’t too thrilled with pan frying the 1/4″ chopped pieces until crispy. Next time I might try baking them and tossing every 10 minutes or so. Simple and delicious ingredients though: chopped sweet potato, coconut oil and salt.
Once the rice is done a few more flavourings are added (mmm turmeric) as well as a can of coconut milk. Lime juice is squeezed in and the soup is served, topped with the croutons. Delicious!
