Simple Asparagus Soup

Name: Simple Asparagus Soup
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings (2-1/4 quarts).
Ingredients: 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

TOTAL TIME: Prep: 20 min. Cook: 55 min. YIELD: 12 servings (2-1/4 quarts).

My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. —Kathryn Labat, Raceland, Louisiana

Ingredients

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

Directions

1. 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.
2. Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally.
3. 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.

Nutrition Facts

3/4 cup: 79 calories, 3g fat (1g saturated fat), 3mg cholesterol, 401mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

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