Let me start by saying that I think this is my all-time favorite soup in the whole history of soup. Wait, there is that corn chowder from MESA Grill I had once.... and there is that Lobster Bisque from the Grand Rapids Chop House....well, this is the best soup that I make. This recipe came from a friend, who prepared it for my family upon our return home from vacation. They turned the heat on in the house and decorated the dining room like a tropical paradise. And, a pot of soup ready and warm with crusty bread and a nice salad. What a way to come home from a sunny Florida beach to a frigid Michigan winter. I have since made this recipe my own, using the ingredients the way I like and omitting a few, like flour as a thickener. I don't like to thicken soups with flour. I like CREAM.
- 3 TBSP butter
- 1 clove of garlic, minced
- 1/4 cup shallots, minced
- 1 leek, cleaned and trimmed. Use half of the greens and all of whites, finely sliced
- 2 celery stalks, thinly sliced
- 1/4 cup Riesling wine ( you can use Sherry or other white wine)
- 3 carrots quartered and sliced
- 2 quarts chicken broth ( I used the boxed stock)
- 2 tsp. tarragon
- 3/4 cup wild rice (you can also use the pre-cooked package of Uncle Ben's and add it just at the end of cooking)
- Salt and freshly ground pepper
- 1 cup heavy cream
- White chicken breast meat from a roasted chicken
- Heat butter in soup pot.
- Add garlic, shallots,celery and leeks
- Cook until softened about 5 min.
- Add wine and reduce liquid to half, about 5 minutes.
- Add carrots, stirring.
- Add chicken broth and bring to a boil.
- Cook about 10 minutes.
- Add tarragon, cream and rice.
- Cook until carrots are tender, but still a bit firm
- Add chicken.
- Salt and pepper to taste.