
My family and friends love this soup and think I spend hours making it, but the most time spent is on occasional stirring. —Kathryn Labat, Raceland, Louisiana
Recommended:
26 Ways to Eat Asparagus This Spring
VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium onion, chopped
- 1 medium carrot, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2/3 cup uncooked long grain brown rice
- 6 cups reduced-sodium chicken broth
- Reduced-fat sour cream, optional
- Salad croutons, optional
- In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally.
- Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally.
-
Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot and heat through. If desired, serve with sour cream and croutons.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended. Yield: 12 servings (about 2 quarts).
Originally published as Simple Asparagus Soup in Healthy Cooking Annual Recipes
Annual 2017, p25
Reviews forSimple Asparagus Soup
My Review
Click stars to rate

Any changes to your rating or review will appear where you originally posted your review