More Great Recipes: Bisque/Cream | Lunch | Main Dish | Soup

Cream of Asparagus SOup


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Member since 2006

Serves 5 | Prep Time | Cook Time

Ingredients

1/2 cup chopped onions
1/2 cup chopped celery
1 can chicken broth
1/4 cup white rice
1 lb asparagus spears
2 cups evaporated skim milk
1/2 cup fat free sour cream


Add onions, celery, and a few table spoons chicken broth to saucepan. Cooka


nd stir over med heat until onions are tender. Stir in remaining broth and


rice. Bring to boil. Reduce heat, cover and simmer 20 minutes or until the


rice is tender. Meanwhile, in a large sacuepan with a tight fitting lid,


bring 1 inch water to boil. PLace the asparagus in steamer basket and set in


the saucepan. Cover and steam for 10-15 minutes utnil tender. Cut the tips


from the asparagus and set aside. Chop the spears. Add the spears and 1/2


cup milk to the rice mixture. Bring to bil. Reduce heat and simmer 5 minutes.


Transfer asparagus rice mixture to a blender. Blend until smooth. While


the blender is blending, slowly pour in remainin 1 1/2 cups milk. The final


consistancy should be smooth and slightly thickened. Return mixture to


saucepan. Hewat soup to a simmer. Remove from heat. Stir in sour cream.


Garnish with the reserved asparagus tips. Makes 5 servings.


Pairs Well With


Notes

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