Wild Rice Soup with Smoked Turkey and Chervil



4 oz rendered duck fat

2 qt leeks, washed and sliced

1 qt carrots, sliced

1 c cream sherry

2 c wild rice

4 qt TURKEY STOCK, divided

1-1/2 tbsp kosher salt

1-1/2 tsp black pepper

3 tbsp chervil, finely chopped

1 qt SMOKED TURKEY LEG, shredded

As needed fresh chervil

As needed fresh orange marigold flowers


Heat duck fat in stock pot. When hot, add leeks and carrots. Lower heat; saute slowly and thoroughly until browned and soft, about 20 minutes. Add sherry; reduce to glaze. Add rice; stir well. Add 3 quarts turkey stock; bring to a boil. Lower heat; simmer covered about 1 hour, until rice is very tender and open. Rice should be almost falling apart and gray in color. Remove from heat; season with salt and pepper.

Add remaining stock, chervil and turkey; stir well. Let cool slightly. Puree in blender or food processor. Check consistency; add more stock if needed to achieve heavy-cream texture.

Per order: Ladle 8 ounces soup into bowl, garnish with chervil and orange marigold blossoms.

Nutrition Facts

Total Calories 530

Calories from Fat 130

Total Fat 14 g

% Daily Total Fat 22

Saturated Fat 4 g

% Daily Saturated Fat 23

Cholesterol 320 g

% Daily Cholesterol 107

Sodium 870 mg

% Daily Sodium 36

Total Carbohydrates 14 g

% Daily Total Carbohydrates 5

Dietary Fiber 2 g

% Daily Dietary Fiber 8

Sugars 2 g

Protein 80 g

% Daily Protein 45

% Daily Vitamin C 6

% Daily Calcium 8

% Daily Iron 45