Cream Of Asparagus Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 medium leek, chopped ( part only)
• 1 shallot, chopped
• 1/2 small onion
• 2 teaspoons minced garlic
• 2 tablespoons butter
• 6 cups chicken broth
• 1 lb fresh asparagus, trimmed and cut into 1 inch pieces
• 1 cup cooked rice
• 1 cup baby spinach
• 1/8 teaspoon pepper
• salt
• 1/2 cup fat-free half-and-half
• 1 tablespoon minced fresh parsley

Recipe

• 1 cut the tender tips off the asparagus and set aside.
• 2 in a large saucepan, saute the leeks, shallot and onion in butter; add garlic and continue to cook until vegetables are translucent.
• 3 add broth, asparagus and spinach and bring to a boil.
• 4 reduce heat; cover and simmer for 10 minutes.
• 5 in the meantime, steam the asparagus tips in the microwave for about 1 minute.
• 6 remove the asparagus tips and place in ice water to stop the cooking and keep them bright green.
• 7 add the rice and pepper to the broth and simmer for about 5 minutes more or until vegetables are tender. (it might be necessary to add additional broth to the soup if needed for blending.).
• 8 in a blender, process soup in batches until smooth; return to the pan.
• 9 add half and half and reserved tips and cook over low heat until heated through.
• 10 adjust the seasoning.
• 11 sprinkle with parsley.