Sunday morning we awoke to a good nine inches of snow. Throughout the night, a blanket of pristine white had covered our southwestern landscape. The girls loved it – especially Dolce. Her favorite winter sport is making snow angels. She has perfected the art of finding the perfect spot to drop and roll, wiggling her paws for more leverage, then leaping up to shake off the snow dust. Shake, rattle and roll, or I should say, rattle, roll and shake.
The girls played until Malcolm and I couldn’t handle the cold any longer. Our cheeks rosy from the below freezing temps, our fingers near to frozen from the numerous times we had to take our gloves off, we lasted a mere 60 minutes before heading in to the coveted warmth of a roaring fire and some hot homemade soup.
Salute to the first snow of the season!
WILD RICE WITH SMOKED SAUSAGE
perfect for cold snowy days – serve with a savory herbed scone or biscuit
- 13 c chicken broth (low sodium)
- 1¼ c wild rice
- 6¼ c frozen corn kernels (about 2½ lbs.), thawed
- 2 tbsp. vegetable oil
- 1 lb. cooked Kielbasa or Polish sausage, cut into ½ inch cubes/slices
- 3 carrots, peeled and diced (or minced)
- 2 medium onions, chopped
- 1½ c half and half cream
- 1 c fresh parsley, chopped
Bring 5 cups of chicken broth to simmer in heavy medium saucepan. Add wild rice and simmer until all the liquid evaporates and rice is almost tender, about 45 minutes. In a food processor, take 4 cups of the corn kernels and 1½ cups chicken broth and puree. Continue until smooth. You might need to do this in batches.
Heat oil in heavy, large cast-iron pan. Add sausage and sauté until brown, about 5 minutes. Add onions and carrots and cook another 3 minutes. Add remaining chicken broth and bring to a simmer. Simmer for another 20 minutes. Add cooked wild rice, corn puree and rest of corn kernels. Continue cooking until rice is tender, about 30 minutes.
Soup can be prepared up to this point two days ahead. Refrigerate. Reheat soup over medium heat. Once heated, add half and half. Ladle into soup bowls. Sprinkle chopped parsley over top.
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