nutritional information

Per SERVING:

  • Calories: 117
  • Protein: 4 g
  • Total Fat: 4 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 18 g
  • Sodium: 25 mg
  • Fiber: 3 g
  • Sugar: 3 g
Vegan

“Cream” of Asparagus Soup

Cream of Asparagus Soup

Serves 8

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.
  • 2 lb. asparagus
  • 2 Tbs. olive oil
  • 2 medium-sized onions, chopped (about 3 cups)
  • ⅔ cup uncooked basmati or jasmine rice
  • 2 low-sodium vegetable bouillon cubes
  • 2 sprigs thyme
  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.
February 2006

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comments

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

Anne - 2013-02-18 00:07:02

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

Mikala Moffatt - 2012-12-09 19:24:08

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

Lena - 2011-01-22 14:17:24

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

Lena - 2011-06-07 18:54:02