Chowder with Fennel from Amy Genis
3/4 cup wild rice, 1/2 tsp salt
1 onion, sliced
1 large leek, white part only, sliced, separated and rinsed well
2 or 3 carrots, diagonally sliced 1/2 inch thick
1 potato, cubed
2 or 3 celery ribs, diagonally sliced 1/2 inch thick
1 fennel bulb, stalks discarded, a few fronds reserved to mince, bulb sliced lengthwise 1/2 inch thick
2 tbsp butter
salt & pepper
2 tbsp flour
1/2 cup cream or milk (or more to taste)
few tbsp minced fennel leaves
Rinse rice, add rice and 1/2 tsp salt to 6 cups water. Bring to boil, then simmer covered till chewy, about 30 minutes. Pour the liquid off and set it aside to use in the soup, re-cover the pot and set rice aside to steam.
Melt butter in soup pot, add veggies, cook over medium heat for several minutes, then add 1/2 tsp salt and the flour. Pour in reserved rice liquid plus enough water to make 7 cups*. Simmer until all the veggies are tender, about 20 minutes. Add the rice and stir in the milk or cream. Taste for salt, season with pepper and serve with sprinkling of minced fennel leaves if desired.
Makes about 2 quarts
(Most times, to make more soup, I will use about 1 1/3 cups rice, and cook it in about 9 cups water. *then use 8 cups liquid in the soup, add a bit more milk, etc)