1 of 6 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (208g) Recipe makes 2 servings The following items or measurements are not included below: 12 croutons |
||
| Calories 329 | ||
| Calories from Fat 99 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.0g | 16% | |
| Saturated Fat 3.2g | 15% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 2725mg | 113% | |
| Potassium 389mg | 11% | |
| Total Carbohydrate 49.6g | 16% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 5.5g | ||
| Protein 8.9g | 17% | |
Cream of Asparagus Soup
By: Andi of Longmeadow Farm
Mar 9, 2007
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.
SERVES 2 -4
Ingredients
- 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)
Creative topping
- 1 pinch saffron (optional)
- 12 croutons, 3-4 per bowl
- fresh ground pepper
Directions
1
In a dutch oven, saute onion and garlic in 1 tablespoon of oil until softened.2
Add rice and brown for 30 seconds.3
Add asparagus, and saute' for 2/3 minutes, adding broth and warm until comes to boil. Add all seasonings, but not topping.4
Cover and cook this mixture, (in low/medium) for 20 minutes, or until rice has softened.5
Blend mixture (reserve 1/4 cup of rice, asparagus mixture in pot) until blended and smooth.6
Add blended mixture back into pot and warm, adding cream at end, stir gently.7
Ladle into soup bowls, add topping as desired.
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- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Asparagus
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: breezermom
On Sep 14, 2009
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.
From: bluemoon downunder
On Sep 13, 2008
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.
From: Gatorbek
On Apr 14, 2008
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!
From: MissHeather
On Apr 17, 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.
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