Prep 15 mins
Cook 20 mins
Perfect for a cold winter day
- 2 lbs asparagus
- 2 tablespoons butter
- 3 cups vegetable broth
- 2 cups heavy cream
- 3 cups cooked wild rice
- 1 teaspoon lemon juice
- salt and pepper
- Cut the tips off the asparagus and blanch for 1 minute, remove.
- Cut remaining asparagus into bite size pieces and saute in butter for 2 minutes add broth and simmer until asparagus is tender.
- Puree with a hand blender (or pour in batches in blender).
- Add cream, wild rice, lemon juice, salt and pepper, stir until heated through.
I just had a nice lunch!It`s not heavy, so you can go on with the rest of the day! Satisfying!! I did kick it up with some hot pepper! I also used red rice along with the wild rice.I had asparagus already cooked so I cut down the amount of broth by half.