“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.
- 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