Cream of Asparagus SOup
INGREDIENTS
- Servings: 5
- 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
DIRECTIONS
- 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.