Fresh Cream Of Asparagus Soup From The Farm

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1/4 cup onion, minced
• 2 tablespoons garlic, minced
• 1/2 cup long grain rice
• 1 tablespoon butter (optional)
• 1 bunch fresh asparagus (can use 8 ounce pkg. frozen)
• 4 cups broth (chicken or vegetable)
• 1/8 teaspoon seasoning salt (optional)
• 1/8 teaspoon red pepper flakes (optional)
• 1/8 teaspoon ground black pepper (i use pepper)
• 1 tablespoon cream (or 1 tablespoon unsweetened soymilk or milk)
• 1 pinch saffron (optional)
• 12 croutons, 3-4 per bowl
• fresh ground pepper

Recipe

• 1 in a dutch oven, saute onion and garlic in 1 tablespoon of oil until softened.
• 2 add rice and brown for 30 seconds.
• 3 add asparagus, and saute' for 2/3 minutes, adding broth and warm until comes to boil. add all seasonings, but not topping.
• 4 cover and cook this mixture, (in low/medium) for 20 minutes, or until rice has softened.
• 5 blend mixture (reserve 1/4 cup of rice, asparagus mixture in pot) until blended and smooth.
• 6 add blended mixture back into pot and warm, adding cream at end, stir gently.
• 7 ladle into soup bowls, add topping as desired.