I am long, long overdue to post a recipe. In fact, I was looking over post archives, and noticed that I didn’t post a single thing last January. It must be a hibernation thing. All I feel like doing lately is snuggling in with a pair of knitting needles, a pot of herb tea, and a pair of warm squishy socks. This morning I was forced to come out of hibernation, thanks to several inches of snow last night. I had to bundle up and dig out my chicken coop so I could feed the girls.
This particular soup recipe is a winter regular in my household, and my 16-year-old son’s favorite. I always make this after we’ve had a roast chicken, using the leftover meat and stock that I’ve made from the carcass. The rest of the ingredients are always on hand in my pantry and root cellar from late summer preserving efforts. I used up the last of my fennel at Christmas when I made Pasta E Fagioli Salad with Fennel for my overseas house guests, but I found some nice fat organic bulbs at a local grocer. I know I’ve mentioned it before, but I’m going to tell you again …. I don’t cook with celery. I think it’s an evil, vile, nasty vegetable, and my husband is allergic. The carrots were pulled from the winter garden tunnel last week.
Fire Roasted Tomato and Wild Rice Soup
2 carrots, diced
1 small fennel bulb, trimmed and sliced (or other celery like veg)
1 onion, diced
3 garlic cloves, smashed and chopped ( I use more)
7 1/2 cups chicken broth (if I don’t have enough broth, I cut it with water)
1/2 cup wild rice
2 pints fire roasted tomatoes (you can substitute oven roasted or canned tomatoes)
Salt to taste
Soften carrots, fennel, onion, and garlic in olive oil.
Add chicken broth, rice, and bay leaf; bring to a simmer, cover and cook until rice is tender. Add leftover chicken and tomatoes and their juices to the soup. Salt to taste. Bring soup up to temperature and serve.