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FeedTaking Stock
Much the way we’re drawn to the ocean, something about soup appeals to our very core. Savory bisques and chunky chowders are among the great pleasures of cold-weather dining. To help satisfy that autumnal hunger, four metro Detroit chefs share their favorite recipes for supper in a bowl. Just add bread
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Wild Rice Soup
4 tablespoons olive oil
1 large onion, diced
6 stalks celery, diced
2 carrots, diced
4 bay leaves
2 tablespoons winter savory
2 tablespoons thyme
2 cups Really Wild Wild Rice
6 cups chicken stock
Sea salt
Black pepper
Vegetable oil
Additional rice
Heat medium saucepan, then add olive oil, onions, celery, and carrots. Sauteé over medium heat until onions are translucent. Add herbs and some salt. Add wild rice and chicken stock and simmer 20 minutes. Meanwhile, in another saucepan, heat vegetable oil to 350 degrees and add a small amount of additional rice to puff for garnish. Remove from pot and drain on paper towel. Add pepper to soup and more salt if necessary. Serve topped with puffed rice.
Alex Young
Zingerman’s Roadhouse,
Ann Arbor
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