Thursday, February 17, 2011

Recipe 1: "Cream" of Asparagus Soup

Recipe 1:
"Cream" of Asparagus Soup

2 lb. Asparagus
2 Tbs. olive oil
2 medium-sized onions, chopped (~3 cups)
2/3 cup uncooked jasmine or basmati 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 aside
2. Heat oil in large pot over medium heat. Add onions, and sauté 5 minutes, or until soft. Stir in asparagus pieces (not the tips!), rice, bouillon cubes, thyme and 8 cups water. Reduce heat, cover and cook 30-35 minutes, or until rice is very tender. Remove thyme sprigs.
3. Transfer soup to blender or food processor in 2 batches. Puree until smooth. Return soup to pot and add asparagus tips. Simmer 1-2 minutes over low heat or until tips are crisp-tender. Pour and serve while hot!

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