Chef Ryan Katchuk • SASKATCHEWAN
| 1 cup + 2 tbsp | unsalted butter | 280 mL |
| 3 cups | finely chopped white onion | 750 mL |
| 18 | diced celery stalks | 18 |
| 3 cups | brandy (optional) | 750 mL |
| 3 cups | white wine | 750 mL |
| 6 tbsp | finely grated fresh gingerroot | 90 mL |
| 1 cup + 2 tbsp | all-purpose flour | 280 mL |
Melt butter in a large saucepan over medium-high heat. When hot, add onions and cook until caramelized, about 10 minutes. Add the celery and continue to cook for several minutes.
Add the brandy and wine, cooking until the liquid has almost evaporated. Add the ginger and cook for 30 seconds.
Add the flour and continue cooking for several minutes, stirring to coat the vegetables.
| 6 quarts | 2% milk | 6 L |
| 3 quarts | 18% cream | 3 L |
| 4-1/2 cups | chopped smoked salmon | 1.125 L |
| 6 cups | cooked U.S. wild rice blend (brown and wild) | 1.5 L |
| 3/4 cup | finely chopped fresh parsley | 175 mL |
| To taste | Salt and pepper | to taste |
Add milk and cream, stirring constantly and scraping any bits from the bottom of the pan.
Stir in smoked salmon, rice and parsley. Reduce the heat to medium-low and bring the soup to a simmer. Cook for 30 minutes, stirring often to prevent scorching.
Serve with toasted baguette and dill oil.
YIELD: 24 SERVINGS
Source www.riceinfo.com