Creamy Wild Rice Asparagus Soup
- 1 pkg (9 oz) asparagus cuts, thawed
2 tbsp butter
1 can (14½ oz) vegetable broth, divided
2 cups half & half
2 cups cooked wild rice
1 tsp salt
½ tsp white pepper
½ tsp lemon juice
Fresh chervil leaves, for garnish
Remove asparagus tips; set aside. In medium saucepan, saute remaining asparagus in butter 2 minutes. Add broth to cover asparagus; simmer until tender. Pour mixture into blender; puree. Return pureed mixture to saucepan; add remaining broth, half & half, wild rice, asparagus tips, salt, pepper and lemon juice; heat through. Garnish with chervil, if desired.
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council