Chicken + Wild Rice Soup w/Kale + Tomato Paprika Mayo

Name: Chicken + Wild Rice Soup w/Kale + Tomato Paprika Mayo
Cuisine: French
Ingredients: Salt and freshly ground black pepper; 6 garlic cloves, minced; 2 onions (about 1 lb [450 g]), thinly sliced; Neutral oil; 1 lb [450 g] carrots, diced; 1 cup [250 ml] white wine or hard cider; 1 cup [250 ml] white wine or hard cider; Salt and freshly ground black pepper; 2 boneless, skinless chicken breasts (about 1 lb [450 g]), sliced into strips; 2 boneless, skinless chicken breasts (about 1 lb [450 g]), sliced into strips; 1½ cups [300 g] wild rice, soaked or unsoaked; 8 cups [2 L] chicken stock; ¼ cup [60 g] Cherry Tomato Conserva or 2 Tbsp tomato paste; ¼ cup [60 g] Cherry Tomato Conserva or 2 Tbsp tomato paste; 10 leaves any variety of kale, leaves stripped from the stems and cut into ribbons; 10 leaves any variety of kale, leaves stripped from the stems and cut into ribbons; 1 recipe Tomato Paprika Mayo

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

It sounds pretty terrible to float mayonnaise in a soup—at least that is what I thought when I read a recipe for French fish stew finished with rouille, a red pepper mayo traditional in Provence. Turns out it isn’t gross, unless you don’t like mayo, in which case consider turning your head when you scoop it into the soup bowl and give it a stir; within 30 seconds it will have melted, and the soup (and life) will be better.

Ingredients

Europe
France
Soup
Gluten-free
Mediterranean
Provence

Ingredients

Method