Cream of Asparagus Soup
"Asparagus and spring-time go hand in hand....and its beautiful green color is the essence of freshness. This recipe is low in fat and calories and big in flavor. (I used left over rice, but potatoes can be substituted.)
Points:2"
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 medium leek, chopped (white part only)
- 1 shallot, chopped
- 1⁄2 small onion
- 2 teaspoons minced garlic
- 2 tablespoons butter
- 6 cups chicken broth
- 1 lb fresh asparagus, trimmed and cut into 1 inch pieces
- 1 cup cooked white rice
- 1 cup Baby Spinach
- 1⁄8 teaspoon white pepper
- salt
- 1⁄2 cup fat-free half-and-half
- 1 tablespoon minced fresh parsley
directions
- Cut the tender tips off the asparagus and set aside.
- In a large saucepan, saute the leeks, shallot and onion in butter; add garlic and continue to cook until vegetables are translucent.
- Add broth, asparagus and spinach and bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- In the meantime, steam the asparagus tips in the microwave for about 1 minute.
- Remove the asparagus tips and place in ice water to stop the cooking and keep them bright green.
- Add the rice and pepper to the broth and simmer for about 5 minutes more or until vegetables are tender. (It might be necessary to add additional broth to the soup if needed for blending.).
- In a blender, process soup in batches until smooth; return to the pan.
- Add half and half and reserved tips and cook over low heat until heated through.
- Adjust the seasoning.
- Sprinkle with parsley.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
