Fresh Cream of Asparagus Soup from the Farm
photo by Andi Longmeadow Farm
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 14.79 ml vegetable oil
- 59.14 ml onion, minced
- 29.58 ml garlic, minced
- 118.29 ml long grain rice
- 14.79 ml butter (optional)
- 1 bunch fresh asparagus (can use 8 ounce pkg. frozen)
- 946.36 ml broth (chicken or vegetable)
- 0.61 ml seasoning salt (optional)
- 0.61 ml red pepper flakes (optional)
- 0.61 ml ground black pepper (I use white pepper)
- 14.79 ml cream (or 1 tablespoon unsweetened soymilk or milk)
-
Creative topping
- 0.25 ml saffron (optional)
- 12 croutons, 3-4 per bowl
- fresh ground pepper
directions
- 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.
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Reviews
-
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.
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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!!
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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.
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Tweaks
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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 Recipe #135453 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.
RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.