- 5 springs thyme
- 1 leek
- 4 cloves garlic
- 10 sun-dried tomatoes
- 1 C wild rice, soaked overnight
- 2 C corn kernels
- 1 lb spinach, cut into ribbons
- 1 lb salmon
- ¼ C cream
- Heat a big glug of olive oil in a soup pot
- When hot add the thyme and allow to fry in the oil
- Remove the thyme with tongs leaving the oil
- Add the leeks and turn heat to low and a hefty amount of salt and pepper
- Allow the leeks to sweat until translucent
- In a food processor blend the garlic cloves and tomatoes to a paste
- Add to the leeks
- Add the rice allow to toast in leek mixture for 5 min
- Add enough water to cover the rice mixture by 2 inches and bring to a boil
- Dice salmon and add to soup and turn off the heat (the salmon will cook in the residual heat)
- Add corn, spinach and cream
- Taste and adjust seasoning