Creamy Asparagus & Wild Rice Soup
- 3 small leeks (white and pale green parts only), sliced
2 tbsp butter
3 cups vegetable broth
1 tbsp lemon zest
1½ tbsp fresh lemon juice
¼ cup minced fresh flat leaf parsley, divided
¼ tsp salt, or to taste
¼ tsp pepper, or to taste
1 pkg (9 oz) frozen asparagus cuts, thawed; tips and stems separated
3 cups cooked wild rice
1 cup cream or half & half
freshly grated parmesan cheese, garnish
In large suacepan, saute leeks in butter. Stir in broth, lemon zest, lemon juice, 1 tbsp parsley, salt and pepper; bring to boil. Reduce heat, cover; simmer 20 minutes. Add asparagus stems; cook 5 minutes. Remove from heat; puree. Return to heat. Add wild rice, cream, asparagus tips and remaining parlsey. Gently reheat; adjust seasonings. Garnish.
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