Cream of Asparagus SOup
  • 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
  1. Add onions, celery, and a few table spoons chicken broth to saucepan. Cooka
  2. nd stir over med heat until onions are tender. Stir in remaining broth and
  3. rice. Bring to boil. Reduce heat, cover and simmer 20 minutes or until the
  4. rice is tender. Meanwhile, in a large sacuepan with a tight fitting lid,
  5. bring 1 inch water to boil. PLace the asparagus in steamer basket and set in
  6. the saucepan. Cover and steam for 10-15 minutes utnil tender. Cut the tips
  7. from the asparagus and set aside. Chop the spears. Add the spears and 1/2
  8. cup milk to the rice mixture. Bring to bil. Reduce heat and simmer 5 minutes.
  9. Transfer asparagus rice mixture to a blender. Blend until smooth. While
  10. the blender is blending, slowly pour in remainin 1 1/2 cups milk. The final
  11. consistancy should be smooth and slightly thickened. Return mixture to
  12. saucepan. Hewat soup to a simmer. Remove from heat. Stir in sour cream.
  13. Garnish with the reserved asparagus tips. Makes 5 servings.