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The Best Asparagus Soup
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Description
Don’t be fooled by the basic ingredients. This is a delicious soup. Not “creamed” like most asparagus soups. I rarely measure ingredients for any soup, so feel free to adjust ingredients to your liking.
Ingredients
- 4 Tablespoons Butter
- 3 whole Large Sweet Onions, Medium Dice
- 4 whole Potatoes, Peeled And Small Dice
- 6 whole Carrots, Peeled And Sliced Into Thin Rounds
- 2-½ quarts Chicken Broth
- ¾ cups Dry White Rice
- Salt And Pepper, to taste
- 2 pounds Fresh Asparagus, Chopped In 1 Inch Pieces
- 1 cup Heavy Cream
Preparation
In large pot, melt butter and saute onions until tender.
Add potatoes, carrots, broth and rice and a few shakes of salt and pepper.
Cover. Bring to a boil, turn down the heat, and simmer for 25 minutes.
Stir in asparagus and cover. Cook for an additional 15 minutes.
Add cream. Just make sure that asparagus and rice are tender. Add salt and pepper to taste.
This does freeze well. I usually make large batches when asparagus is in season. I like thick soups so I add more vegetables and rice.
Best if you use Vidalia onions or Maui sweet onions.
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2 Comments
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rumpel2 on 8.31.2009
So, tonight I tried it with brown rice, baby red potatoes and without the cream (rest was the same) – it was absolutely delish!! I also added 1/4 tsp of turmeric while sauteing the onions.
rumpel2 on 8.19.2009
This is a tasty complete meal! I used sweet vidalia onions, baby yukon gold potatoes, vegetable broth, long grain rice and sea salt along with the rest of the ingredients. I think next time I’ll try it with brown rice. I tasted it without the cream and it still tasted good, might be a good idea to skip cream for a healthier option. Even after I thought I was done, I just couldn’t stop pouring ladles of the soup into my bowl