Discerning Southern palates, as well as others, might appreciate this departure from Vichyssoise, a traditionally potato based soup. This recipe uses our healthy high amylose fresh milled white rice, along with the quiet company of leeks, stock, cream, and cardamom. Bon appétit.
¾ cup Delta Belle Long Grain White Rice
2 leeks, white and light green parts only cut lengthwise in half, and then in ¼ inch pieces
3 cups chicken stock
1½ tbsp butter
¼ tsp black pepper, fresh ground
¼ tsp salt
¼ tsp cardamom, fresh ground
1 ½ cups heavy cream
Dash of nutmeg, for garnish
Fresh chives, chopped
In medium saucepan, melt butter. Add leeks and sauté for 8 minutes over medium heat, stirring often so that leeks don’t brown.
2) To the leeks, add 2 cups chicken stock and bring to boil. Add rice, pepper, and cardamom and stir well. Cover with a tight fitting lid, lower heat to simmer, and cook for 20 minutes. Open and fluff with fork.
Bring to boil 1 cup chicken stock and add to rice, blending well.
Into food processor, add 1 cup rice mix at a time, processing until smooth. Dump into mixing bowl, and process balance of rice one cup at a time. Chill bowl.
When ready to serve, blend in heavy cream (consistency should be fairly running, falling from spoon fairly readily. May require small amount of extra cream).
Sprinkle very lightly with nutmeg, and garnish with small amount of chives. Serve cold, or warm if you must.