Elegant and simple: a true classic.
|17||asparagus, average size||340 g|
|2 3/4 cups||chicken broth||700 mL|
|5 tsp||rice, long grain||20 g|
|1/3 cup||cream 15%||85 mL|
|ground pepper to taste [optional]|
- Prepare the asparagus: boil them 7-8 min until tender. Drain the asparagus, then immediately plunge them into a bowl of cold water to stop cooking (this also helps keeping a nice, green colour). Cut the asparagus into pieces, keeping the tips for decorating the bowls. Meanwhile, cook the rice and set aside.
- Warm up the broth in a saucepan, pour in the cooked rice and the asparagus. Cook 5 min, then purée the soup in a blender or food processor. Pour the soup back into the pot, add the cream and adjust the seasoning.
- Reheat the soup for a few minutes, then serve it into bowls, garnishing with the reserved asparagus tips.
The soup keeps up to 6 days in the refrigerator or up to 2 months in the freezer. Cream should not be added before freezing, but only later when the soup is reheated.
Nutrition Facts Table
per 1 Serving (240g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¾||serving|
|Grain Products :||¼||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Source of :
- Copper, Iron, Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin E, Zinc
- Good source of :
- Excellent source of :
- Vitamin K
- Free :
- Added Sugar