Categories: Soup
Ingredients
- 1/2 cup wild rice
- 2 cups water
- 4 Vidalia onions, julienned
- 1/4 cup unsalted butter
- 6 cups chicken stock
- 3 tbsp chopped fresh basil
- 3 tbsp chopped fresh chives
- 3 tbsp chopped fresh tarragon
- 3 tbsp chopped fresh flat-leaf parsley
- Salt and black pepper
- Croutons:
- 8 slices French bread
- 2 tbsp olive oil
- 4 oz. blue cheese
Directions
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To prepare the rice: Combine the rice and water in a medium saucepan and simmer, uncovered, over medium-low heat for 45-60 minutes, or until tender.
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Meanwhile, prepare the soup: Saute the onions with the butter in a large saucepan over medium heat for 30-40 minutes, or until caramelized. Add the stock and simmer for 20 minutes. Wrap the basil, chives, tarragon, and parsley in a small piece of cheesecloth and tie with kitchen string to form a sachet. Place the sachet in the onion broth and simmer for 1 minute. Remove the sachet and discard. Season to taste with salt and pepper.
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prepare the croutons: Preheat the oven to 400. Brush both sides of the bread slices with the olive oil. Place the bread on a baking sheet and toast in the oven for 12 to 15 minutes, or until light golden brown. Spread the blue cheese over the croutons while they are still warm.
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Place some of the wild rice in each bowl and ladle the onion broth into the bowls. Float 2 croutons in the center of each bowl and top with black pepper.