This soup is a wonderful way to welcome spring! I was surprised how much the rice fluffed up and made the soup perfectly thickened. I cubed some day old bread and pan fried it with a little oil, butter, garlic salt and seasoning salt to top it off. I'll be making this one all spring long! Made for PAC '10.
Nice,easy and very tasty!! The rice gives it a nice texture. I added a bit of fresh marjoram, abd along with the dash of red pepper flakes - gave it a little zing- but not too much. Did not add the asparagus tips to the soup. Instead I sauteed them w/ some chicken-garlic-herb sausages (already pre-cooked in the package) and added it all to the blended soup at the end. That way you had a little protein and something to chew. Besides I hate to pulverize those wonderful little tips! Used fat free half and half - probably about 1/4 cup (why take it out of the fridge for a tablespoon?!) And didn't have the croutons or saffron. But, a nice glass of white wine and some crusty french bread topped it all off nicely. Hubby and I had a fabulous lunch!!
Delicious,just added a bit more salt & pepper.Made with my homegrown asparagus. For Everyday is a Holiday,2010.
Very easy to make but I thought it was a little bland. I added 3 tablespoons of finely chopped fresh dill and 2-3 tablespoons of lemon juice and like it much better - also added more salt. Next time I'll sprinkle some cheddar cheese on top.
The DM and I have just enjoyed this delightfully delcious asparagus soup for lunch with some buttered wholemeal/wholegrain bread. I smoothed it all out (the only way I can get the DM to eat it - doesn't like the lumpy bits) and just sliced a spear to decorate mine. Thanks Andi, made the January Event - Soup Is On.
I made this for dinner tonight after a long day at work. It is quick to put together, and tastes great! I can't wait until the cooler weather arrives to make this again. I used homemade chicken stock, and I think that made mine look "browner" than some of the other reviewer's. I would add a little more asparagus next time....because I love asparagus! Thanks for sharing your wonderful story and your great recipe. Made for Fall PAC 2009.
This was absolutely amazing! I cannot wait to make it again, except I have to double it... I did increase the seasoning salt to a tsp but, we like things salty.
I made this delicious soup during the week, then also enjoyed it for one day during the week for a take-to-work lunch. I used my Vegetable Stock Vegetable Stock and omitted the red pepper flakes (personal taste preference), and to make the soup thicker I more or less doubled the asparagus and do admit that did cheat there (sorry, Andi) by using canned asparagus spears. For a mid-week dinner, it did make it easier! I used Greek yoghurt instead of cream and removed 1/4 cup of the rice asparagus mixture so I could blend the soup in the pot with my stick blender - much easier. Realised after blending that the cream was supposed to go in last! Not a problem: I simply added a dollop of Greek yoghurt to each bowl. Delicious! We loved this, and it was so quick and easy to make. Thanks for sharing another great recipe, Andi! And yet again, I loved your back story: this time of the little asparagus heads.
This was very good - a nice light soup that we had for lunch. I used homemade chicken stock, so I had to add a bit more salt. The red pepper really came through, next time I'll probably cut back a bit, and I think I'll use less stock to get a thicker broth - I may not have used enough asparagus, but this was not as thick as some of the beautiful pics already posted. This is merely personal preference, this soup has great flavor, and we'll make it again!
Wonderful soup Andi, thank you so much for sharing it with us! I used fresh asparagus and ran out of long grain rice so I used the wild rice from a box of Uncle Bens mix. Added the butter, used chicken stock, and heavy cream at the end. This soup can be perfect comfort food or served at an elegant dinner party. Thanks again hon!!