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Cream of Asparagus SOup

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Member since 2006
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Serves 5 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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.

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