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You are viewing a single post made by patrob in the thread called Vegetable, Pasta, and Rice Soups.
Mar 17, 2010 11:35 AM CST
Name: Patricia
Central TX 7b/8a

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)

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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