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“Cream” of Asparagus Soup

Puréeing an aromatic rice (such as basmati or jasmine) adds delicate flavor and creates a creamy, non-dairy soup base when blended with broth and veggies (in this case, asparagus) until smooth. This recipe also works well with 2 lb. broccoli—just reserve 1 cup florets to stir in at the end, the same way you add the asparagus tips.

Ingredients: 

Ingredients: 

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2 lb. asparagus
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2 Tbs. olive oil
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2 medium-sized onions, chopped (about 3 cups)
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⅔ cup uncooked basmati or jasmine rice
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2 low-sodium vegetable bouillon cubes
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2 sprigs thyme

Instructions: 

  1. Trim ends from asparagus, and cut into 1/2-inch pieces, reserving tips. Set asparagus aside.
  2. Heat oil in large pot over medium heat. Add onions, and sauté 5 minutes, or until soft. Stir in asparagus pieces, rice, bouillon cubes, thyme and 8 cups water. Reduce heat, cover and cook 30 to 35 minutes, or until rice is very tender. Remove thyme sprigs.
  3. Transfer soup to blender or food processor in 2 batches (or use an immersion blender), and purée until smooth. Return soup to pot, and add asparagus tips. Simmer 1 to 2 minutes over low heat, or until asparagus tips are bright green and crisp-tender. Ladle soup into bowls, and serve immediately.

Nutrition Information: 

Calories: 
117
Protein: 
4 g
Total Fat: 
4 g
Saturated Fat: 
0.5 g
Carbohydrates: 
18 g
Cholesterol: 
mg
Sodium: 
25 mg
Fiber: 
3 g
Sugar: 
3 g
Yield: 
Serves 8

Comments on this Recipe

Tried the soup again with broccoli--worked much better!

Soup has a nice taste, but turned out pretty stringy from the asparagus stalks.

Soup has a nice taste but turned out pretty stringy from the asparagus stalks.

i was so disappointed in this soup! 8 cups of water was waaaay too much. totally diluted the flavor of the asparagus. If I make this again, i will only use 4 or 5

I just made this, but modified it. I used broccoli and asparagus (didn't have enough of either to use one) and I used one bouillon cube with 5 cups of water, which was more than enough in my opinion. I also subbed the rice for quinoa which worked out great.

I made a half batch of this soup last night for dinner using a mix of the leftover bottom stalks of asparagus (plus two full stalks) and maybe a third of a head of broccoli. I didn't have any fresh thyme so I added in some ground thyme and an extra pure vegetable vegan bullion cube. I stirred in a dash or two of garlic powder and some freshly ground black pepper while the blended soup reheated and it was PERFECT! You'd never know this soup was vegan it tasted so creamy! Plus it was pretty dang easy to make! This is definitely a crowd pleaser and is getting added to my "make as often as possible" roster of recipes! YUM! (I will say though if you don't have a decent blender it would be harder to get the right consistency. Because I tried to use the immersion blender but had to switch to my mom's magic bullet blender to get all the asparagus threads to blend into a creamy texture)

The trick is to steam the asparagus so it is very tender before blending. I use my pressure cooker to steam the asparagus with a setting of two minutes and they come out overly tender, perfect for the blender.......