Cream of Asparagus Soup
Ready In: 40 mins
Serves: 8
Ingredients
- 1 medium leek, chopped (white part only)
- 1 shallot, chopped
- 1⁄2 small onion
- 2 teaspoons minced garlic
- 2 tablespoons butter
- 6 cups chicken broth
- 1 lb fresh asparagus, trimmed and cut into 1 inch pieces
- 1 cup cooked white rice
- 1 cup Baby Spinach
- 1⁄8 teaspoon white pepper
- salt
- 1⁄2 cup fat-free half-and-half
- 1 tablespoon minced fresh parsley
Directions
- Cut the tender tips off the asparagus and set aside.
- In a large saucepan, saute the leeks, shallot and onion in butter; add garlic and continue to cook until vegetables are translucent.
- Add broth, asparagus and spinach and bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- In the meantime, steam the asparagus tips in the microwave for about 1 minute.
- Remove the asparagus tips and place in ice water to stop the cooking and keep them bright green.
- Add the rice and pepper to the broth and simmer for about 5 minutes more or until vegetables are tender. (It might be necessary to add additional broth to the soup if needed for blending.).
- In a blender, process soup in batches until smooth; return to the pan.
- Add half and half and reserved tips and cook over low heat until heated through.
- Adjust the seasoning.
- Sprinkle with parsley.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off