Wild rice and cranberry soup

By á-2179

Ingredients

• 1 Tbsp butter
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1/2 red onion, finely chopped
• 3 Tbsp all-purpose flour (or arrowroot, for gluten-free)
• 3 cups vegetable stock
• 2 cups cooked wild rice
• 3/4 cup dried cranberries
• 1 cup half-and-half
• Kosher salt and fresh ground black pepper, to taste
• Fried sage leaves or minced flat-leaf parsley, for garnish

Preparation

Step 1

In a Dutch oven, melt the butter over medium heat. Add the carrot, celery and onion, and cook, stirring occasionally, until the carrot is tender, 5-6 minutes.


Add the flour, and stir to incorporate. Gradually add the vegetable stock, whisking constantly to prevent lumps. Increase heat to medium-high, and stir until the soup is thickened, 3 minutes. Add the rice and cranberries. Reduce heat to simmer, cover, and cook 15 minutes, stirring occasionally,
until the cranberries are plump.

Stir in half-and-half, and season to taste with salt and pepper.

To fry the sage leaves, heat 1 teaspoon of olive oil in a small nonstick
frying pan. When the oil is hot, drop the sage leaves into the pan, and
cook for 15-20 seconds, until the sage is crisp but not brown. Top
individual bowls of soup with fried sage (or with fresh parsley leaves).