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You are viewing a single post made by patrob in the thread called Vegetable, Pasta, and Rice Soups.
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| CREAMY ASPARAGUS AND CALIFORNIA WILD RICE SOUP Ingredients 2 lb fresh asparagus 2 TBSP butter 3 c vegetable broth 2 c heavy cream 3 c California wild rice, cooked 1/2 tsp salt 1/4 tsp white pepper 1 tsp lemon juice 10 fronds fresh chervil leaves, garnish (can substitute parsley or celery leaves) Instructions Cut off asparagus tips and blanch 1 min in boiling salted water, drain; set aside. Cut remaining asparagus into bite-size pieces; sauté in butter 2 min. Add broth to cover asparagus; simmer until tender. Pour mixture into blender and puree. In soup kettle, combine puree mixture, remaining broth, cream, wild rice, asparagus tips, salt, pepper and lemon juice; heat through. Garnish each serving with chervil, if desired. 10 servings. Source: California Wild Rice Advisory Board |
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