≡   Categories
Fresh Cream of Asparagus Soup from the Farm

1 tablespoon vegetable oil
14 cup onion, minced
2 tablespoons garlic, minced
12 cup long grain rice
1 tablespoon butter (optional)
1 bunch fresh asparagus (can use 8 ounce pkg. frozen)
4 cups broth (chicken or vegetable)
18 teaspoon seasoning salt (optional)
18 teaspoon red pepper flakes (optional)
18 teaspoon ground black pepper (I use white pepper)
1 tablespoon cream (or 1 tablespoon unsweetened soymilk or milk)
1 pinch saffron (optional)
12 croutons, 3-4 per bowl
fresh ground pepper


In a dutch oven, saute onion and garlic in 1 tablespoon of oil until softened. Add rice and brown for 30 seconds. Add asparagus, and saute' for 2/3 minutes, adding broth and warm until comes to boil. Add all seasonings, but not topping. Cover and cook this mixture, (in low/medium) for 20 minutes, or until rice has softened. Blend mixture (reserve 1/4 cup of rice, asparagus mixture in pot) until blended and smooth. Add blended mixture back into pot and warm, adding cream at end, stir gently. Ladle into soup bowls, add topping as desired.

Source: www.food.com