Spring brings to mind images of fresh, dewy flowers, perky blades of light green grass, baby blue skies and tender pointy spears of asparagus. Okay, maybe not everyone thinks of asparagus in conjunction with spring but it is one of the first vegetables to poke its head out of the Earth at the beginning of this wondrous season, so we thought we should pay it homage.
This is a Sprintime Soup, with fresh tips of asparagus, Earthy brown rice, tender chives and tender sweet peas. A beautiful green color, this perky soup is best served with fresh bread and chive butter.
(Recipe adapted from “Light Spring Soup with Peas and Asparagus” from the cookbook “Vegetable Love”. If you love vegetables, this is a fantastic cookbook.)
Add a sprig of mint at the end for a surprise burst of flavor.
Springtime Asparagus Soup
- 6 cups lower fat, lower sodium chicken stock
- 1/3 cup brown rice
- 6 to 8 chives or 4 green onions, chopped finely
- 2 cups fresh green peas, shelled
- 1 tablespoon sea salt (use a bit at a time, the stock may have enough salt in it)
- freshly ground black pepper
- 1 pound asparagus tips, fresh (save the stems for vegetable stock)
Bring 1 1/2 cup stock and rice to boil. Cover, cook on simmer for 13 minutes. Remove from heat, set aside.
Bring the remaining stock, shallots and half the peas to a boil in a medium saucepan. Lower heat and simmer 5 minutes. Drain and reserve liquid.
Puree the cooked peas and shallots in a blender. Blend together with the reserved liquid in the saucepan.Season to taste with salt and pepper. The soup can be refrigerated for up to two or three days at this point and finished at time of service.
Return soup to stove and to a boil. Add the uncooked peas and return to a boil. Lower the heat and simmer for 3 minutes. Stir in the rice and asparagus tips and simmer for 2 more minutes or until rice is done. Garnish with fresh mint, if desired. Serve immediately.
Makes 6 cups, serving 4 to 6 as a first course.
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##Healthy Recipes ##Soup Recipes ##Vegetable Recipes ##Spring Recipes ##Asparagus Recipes