Recipe by Andi of Longmeadow Farm
If you look very closely, you will see the tops of the asparagus just starting to poke their heads right up through the sandy ground. For my whole life, as long as I can remember, we have had asparagus on the farm. Such a simple vegetable, such a thoroughly tasty vegetable. Sometimes, children don't really like it, sometimes they do. My children didn't care for this vegetable as they were growing up. It might be because their Grandfather gave them the "chore" of hand picking the weeds out of the asparagus patch. But now that they are grown and have families of their own they can bring friends by and family and say, "I used to weed that garden, and we had the best asparagus on our country road." Well time has moved along, and we still have the asparagus patch. And does it make the best soup around? Well, yes indeedy ...just ask Bryan and Mike.
Top Review by cookiedog
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.
- 1 tablespoon vegetable oil
- 1⁄4 cup onion, minced
- 2 tablespoons garlic, minced
- 1⁄2 cup long grain rice
- 1 tablespoon butter (optional)
- 1 bunch fresh asparagus (can use 8 ounce pkg. frozen)
- 4 cups broth (chicken or vegetable)
- 1⁄8 teaspoon seasoning salt (optional)
- 1⁄8 teaspoon red pepper flakes (optional)
- 1⁄8 teaspoon ground black pepper (I use white pepper)
- 1 tablespoon cream (or 1 tablespoon unsweetened soymilk or milk)
- 1 pinch saffron (optional)
- 12 croutons, 3-4 per bowl
- fresh ground pepper
Directions See How It's Made
- In a dutch oven, saute onion and garlic in 1 tablespoon of oil until softened.
- Add rice and brown for 30 seconds.
- Add asparagus, and saute' for 2/3 minutes, adding broth and warm until comes to boil. Add all seasonings, but not topping.
- Cover and cook this mixture, (in low/medium) for 20 minutes, or until rice has softened.
- Blend mixture (reserve 1/4 cup of rice, asparagus mixture in pot) until blended and smooth.
- Add blended mixture back into pot and warm, adding cream at end, stir gently.
- Ladle into soup bowls, add topping as desired.