Awhile back, I participated in a Farmer's Market Exchange hosted by Siri, and she matched me up with her childhood friend Britta (I mean, would you look at those travels?). She taught Siri how to blow a bubble when they were little -- how cute is that?
Ordinarily, I'd rather give than receive in all things gift-giving, but boy did I ever luck out with this deal. Britta lives in Minnesota and spent her summer working at a CSA farm and the box she sent me was packed with good stuff. Local honey and syrup, wild rice, just to name a few things.
I used the rice the other night, finally, along with a few lonely ears of corn sitting boredly in the refrigerator drawer. I'd already eaten quite a few of their breathren soaked in garlic butter, wrapped in foil, and roasted on the grill.
That was (very very) good but I was in the mood for something different and discovered this recipe to use up the remaining ears as well as some of that beautiful-looking rice. It did not disappoint.
Corn and Wild Rice Soup with Sausage
6 cups low-salt chicken broth
3/4 cups wild rice (about 7 1/2 ounces)
3 cups frozen corn kernels (thawed) or fresh corn sliced off the cob
1 T olive oil
5 ounces fully cooked smoked sausage (such as kielbasa), cut into 1/2-inch cubes
2 carrots, peeled, diced
1 medium onion, chopped
3/4 cups half and half
Bring 2 1/2 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
Meanwhile, blend 2 cups corn and 3/4 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 3 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
Add cooked wild rice, corn puree and remaining corn to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)