Wild Rice, Corn and Smoked Chicken Soup

Name: Wild Rice, Corn and Smoked Chicken Soup
Ingredients: 150 mls (¼ pint) good white wine; 1.5 litres (2½ pints) chicken stock; ½ teaspoon dill seeds or fresh dill; ½ teaspoon dill seeds or fresh dill; 2 tablespoons plain flour; 1 leek, trimmed, thinly sliced and rinsed; 1 celery stalk, trimmed and thinly sliced; 1 large onion, peeled and finely chopped; cream and fresh dill or parsley – optional; cream and fresh dill or parsley – optional; cream and fresh dill or parsley – optional; 200 g (7 oz) smoked chicken, diced or shredded; 150 g (5 oz) cooked wild rice; kernels cut from 3 fresh corn cobs; kernels cut from 3 fresh corn cobs; 2 tablespoons olive oil

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

2 tablespoons olive oil
1 large onion, peeled and finely chopped
1 celery stalk, t

Soup

Method

Heat the oil in a large saucepan, and stir in the first three vegetables. Cook until golden. Add the dill, stir in the flour and gradually blend in half the stock. Cook for 5 minutes, then stir in the remaining stock and the wine, bring to the boil, and simmer gently until the vegetables are tender. Add the corn, rice and chicken. Bring to the boil and simmer for 5 minutes before serving. To se