14
Submitted by Andi Longmeadow Farm
"If you look very closely, you will see the tops of the asparagus just starting to poke their heads right up through the sandy ground. For my whole life, as long as I can remember, we have had asparagus on the farm. Such a simple vegetable, such a thoroughly tasty vegetable. Sometimes, children don't really like it, sometimes they do. My children didn't care for this vegetable as they were growing up. It might be because their Grandfather gave them the "chore" of hand picking the weeds out of the asparagus patch. But now that they are grown and have families of their own they can bring friends by and family and say, "I used to weed that garden, and we had the best asparagus on our country road." Well time has moved along, and we still have the asparagus patch. And does it make the best soup around? Well, yes indeedy ...just ask Bryan and Mike."
photo by Andi Longmeadow Farm 
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
2-4
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ingredients
- 1 tablespoon vegetable oil
- 1⁄4 cup onion, minced
- 2 tablespoons garlic, minced
- 1⁄2 cup long grain rice
- 1 tablespoon butter (optional)
- 1 bunch fresh asparagus (can use 8 ounce pkg. frozen)
- 4 cups broth (chicken or vegetable)
- 1⁄8 teaspoon seasoning salt (optional)
- 1⁄8 teaspoon red pepper flakes (optional)
- 1⁄8 teaspoon ground black pepper (I use white pepper)
- 1 tablespoon cream (or 1 tablespoon unsweetened soymilk or milk)
-
Creative topping
- 1 pinch saffron (optional)
- 12 croutons, 3-4 per bowl
- fresh ground pepper
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directions
- 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.
Questions & Replies
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Reviews
-
This soup is a wonderful way to welcome spring! I was surprised how much the rice fluffed up and made the soup perfectly thickened. I cubed some day old bread and pan fried it with a little oil, butter, garlic salt and seasoning salt to top it off. I'll be making this one all spring long! Made for PAC '10.
Stephanie Y.
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Nice,easy and very tasty!! The rice gives it a nice texture. I added a bit of fresh marjoram, abd along with the dash of red pepper flakes - gave it a little zing- but not too much. Did not add the asparagus tips to the soup. Instead I sauteed them w/ some chicken-garlic-herb sausages (already pre-cooked in the package) and added it all to the blended soup at the end. That way you had a little protein and something to chew. Besides I hate to pulverize those wonderful little tips! Used fat free half and half - probably about 1/4 cup (why take it out of the fridge for a tablespoon?!) And didn't have the croutons or saffron.But, a nice glass of white wine and some crusty french bread topped it all off nicely. Hubby and I had a fabulous lunch!!
nycbabs
-
Delicious,just added a bit more salt & pepper.Made with my homegrown asparagus. For Everyday is a Holiday,2010.
NoraMarie
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Very easy to make but I thought it was a little bland. I added 3 tablespoons of finely chopped fresh dill and 2-3 tablespoons of lemon juice and like it much better - also added more salt. Next time I'll sprinkle some cheddar cheese on top.
bbh8495
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The DM and I have just enjoyed this delightfully delcious asparagus soup for lunch with some buttered wholemeal/wholegrain bread. I smoothed it all out (the only way I can get the DM to eat it - doesn't like the lumpy bits) and just sliced a spear to decorate mine. Thanks Andi, made the January Event - Soup Is On.
I'mPat
see 9 more reviews
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Tweaks
-
I made this delicious soup during the week, then also enjoyed it for one day during the week for a take-to-work lunch. I used my Vegetable Stock Recipe #135453 and omitted the red pepper flakes (personal taste preference), and to make the soup thicker I more or less doubled the asparagus and do admit that did cheat there (sorry, Andi) by using canned asparagus spears. For a mid-week dinner, it did make it easier! I used Greek yoghurt instead of cream and removed 1/4 cup of the rice asparagus mixture so I could blend the soup in the pot with my stick blender - much easier. Realised after blending that the cream was supposed to go in last! Not a problem: I simply added a dollop of Greek yoghurt to each bowl. Delicious! We loved this, and it was so quick and easy to make. Thanks for sharing another great recipe, Andi! And yet again, I loved your back story: this time of the little asparagus heads.
bluemoon downunder
RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
- 155 Followers
- 120 Recipes
- 81 Tweaks
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.
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