· 2 bunches of asparagus
· 2 Tbs. olive oil 2 Tbs. butter (optional)
· 2 large onions 2 Tbs. chpd. fresh basil
· 2/3 cup uncooked basmati or jasmine rice
· 2 quarts of low-sodium vegetable or chicken stock
Salt and pepper to taste
I love this soup because dairy doesn’t agree with me, yet I can still get a creamy soup. Pureeing the basmati or jasmine rice gives a lovely creamy texture without the use of heavy cream! Great for those with dairy allergies or who are trying to lose weight. And it’s mighty tasty, too!
Trim ends from asparagus, then cut the rest of the stalks into 1/2-inch pieces, reserving the tips.
Heat oil in large pot over medium high heat. Add onions and sauté 5 minutes, or until soft. Stir in asparagus pieces, rice, stock, butter and basil. Reduce heat, cover and cook 30 to 35 minutes, or until rice is very tender, then transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pot, and add asparagus tips. Simmer 1 to 2 min. over low heat, or until asparagus tips are bright green and crisp-tender. Serve immediately. Serves 8
Each one cup serving (without the butter) contains 120 calories, 4 grams of fat, 0 cholesterol, 18 grams of carbs, 4 grams of protein, and only 25mg of sodium. Pretty cool, huh?
From. Vegetarian Times Issue: February 1, 2006 p.87 , with a few of my own additions
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