Ingredients for Asparagus Wild Rice Soup
- 1 pound asparagus
- 2 tablespoons butter
- 6 cups vegetable broth
- 1/2 cup heavy cream
- 1 1/2 cups cooked wild rice
- 1 tablespoon fresh lemon juice
- salt and freshly ground black pepper to taste
- 1 medium onion, chopped
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How to Make Asparagus Wild Rice Soup
- Chop 1/2 of the asparagus into 1/2 inch pieces. Roughly chop the onion.
- Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and saute for 5 minutes, until softened.
- Add the chopped asparagus and saute for another 2 minutes.
- Pour in the broth, bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the asparagus is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth.
- Return the pureed soup to the pot. Stir in the cooked wild rice, heavy cream, lemon juice, salt, and pepper. Heat through for about 5 minutes, stirring occasionally. Do not boil.
- Cut the remaining asparagus into bite-sized pieces and gently stir them into the soup during the last 2 minutes of heating. This will ensure they remain slightly crisp.
- Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
6g
Fat
62g
Carbs
5g
