Red Rice, Corn, Leek and Smoked Duck Soup
By Roland Passot, La Folie Restaurant
- 3 tablespoon butter
- 3 ears of corn (kernels shaved off)
- 2 leeks (white part only, washed and chopped)
- 1 quart chicken stock
- 1 cup dry sherry wine
- 1 cup of diced smoked duck or applewood smoked bacon
- Red Rice Pilaf - one recipe
In a medium sauce pan over medium heat, "sweat" the leeks until they are translucent. Add the smoked duck or bacon. Add the corn and continue to sweat for a few minutes. Add the cooked rice then the sherry wine. Let cook for abut 3 minutes. Add the chicken stock. Let simmer for 10 minutes.
Serve in soup plate or bowl. Add fresh flat parsley or chopped chives on top.
Note: Rock shrimp or lobster may be used instead of duck.
