Cream of Asparagus Soup

Serving Size : 6

Amount Measure Ingredient
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2 pounds asparagus
1 tablespoon butter
1 small onion -- chopped
1/2 cup rice
5 cups chicken broth
salt and white pepper
1/4 cup heavy whipping cream

Trim the asparagus and cut in into 1-inch pieces, Set aside 12 tips and blanch them in boiling water for 2 minutes. Refresh the tips under cold water and reserve them for garnish.

Melt the butter in a medium saucepan over medium heat. Add the onion and sauté for 3 minutes, or until the onion is translucent. Add the rice, the asparagus pieces, and the chicken broth. Bring to a boil, reduce the heat, and simmer, covered, for 25 minutes.

Puree the soup in batches in a food processor or blender. Then strain the soup through a sieve over a large bowl. Add salt and pepper, to taste, and blend in the cream. Refrigerate the soup, if serving cold, or heat it to warm, but do not boil. Ladle soup into soup bowls and garnish with asparagus tips.
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Per serving: 165 Calories (kcal); 7g Total Fat; (37% calories from fat); 7g Protein; 19g Carbohydrate; 19mg Cholesterol; 662mg Sodium

NOTES : Rice helps give this asparagus soup a smooth texture and also softens some of the harsh asparagus taste. The soup may be prepared a day ahead and served either warm or cold.