Cream of Asparagus SOup
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.