SIMPLE ASPARAGUS SOUP
My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. -Kathryn Labat, Raceland, Louisiana
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 401mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BROWN RICE SOUP WITH ASPARAGUS
Make and share this Brown Rice Soup With Asparagus recipe from Food.com.
Provided by loveleesmile
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the rice with the salt in 3 cups of water in a medium saucepan. Bring it to a boil, reduce the heat, cover, and simmer until the rice is tender and the water is absorbed, about 45 minutes.
- Trim the tough ends off the asparagus stalks and discard. Steam the asparagus until tender yet crisp, about 2 minutes. Drain it in a colander, then rinse under cold water. Let the asparagus cool for a few minutes. When completely cooled, cut into 1-inch pieces, reserving 1/4 cup of tips for garnish.
- Coat the bottom of a large pot with the olive oil. Add the celery, onion, carrot and thyme. Cover and cook over low heat for 4 minutes, stirring occasionally, until tender. Add the vegetable stock and cooked rice and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Remove from the heat and let cool a bit.
- Carefully transfer small batches to a blender and blend until smooth. Return all the blended mixture to a pot. Stir in the asparagus, scallions, parsley, soy sauce, pepper sauce and ground pepper. Return to a simmer for 2 minutes. Ladle into bowls and garnish with reserved asparagus tips and parsley sprigs.
Nutrition Facts : Calories 238.5, Fat 4.9, SaturatedFat 0.8, Sodium 1475.8, Carbohydrate 43, Fiber 5.3, Sugar 3.8, Protein 8.1
LEMON-ASPARAGUS RICE
Provided by Food Network
Categories side-dish
Yield Serves 2 as a main dish or 4 a
Number Of Ingredients 8
Steps:
- Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
- Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
- Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.
ASPARAGUS AND WILD RICE SOUP
Quick, delicious homemade soup. Discovered this recipe in the Good Start magazine, when I was pregnant. Excellent source of calcium, nutrients and energy. We just love it!
Provided by Dannygirl
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare rice according to package directions, set aside.
- Heat oil in large saucepan on medium-high.
- Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
- Add rice, broth, salt and pepper; bring to boil.
- Mix evaporated milk with constarch in small bowl until smooth.
- Add to saucepan.
- Cook 3-5 minutes, stirring occasionally until thickened.
- Stir in parsley.
- For vegetarians use the vegetable stock.
BROWN RICE WITH FENNEL AND ASPARAGUS
Provided by Florence Fabricant
Categories easy, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy two- to three-quart saucepan. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent. Stir in rice and cook, stirring, another two to three minutes.
- Add the stock or water, bring to a boil and cook uncovered for three minutes. Lower the heat, season the stock to taste with salt and pepper. Simmer covered about 40 minutes, until the liquid is absorbed.
- Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving. Serve with a dusting of Parmesan cheese on top.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 392 milligrams, Sugar 3 grams
PARMESAN ASPARAGUS RICE
A simple buttery asparagus rice dish topped with Parmesan cheese.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
- Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
- Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 36.9 g, Cholesterol 25.1 mg, Fat 10.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 276.5 mg, Sugar 1.5 g
BROWN RICE & VEGETABLE SOUP
This is one of our favorite soups, we add barley sometime in place of the rice. You could also use millet.
Provided by Dancer
Categories Rice
Time 1h20m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery.
- Bring to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile saute onions, mushrooms and garlic in olive oil.
- Add onion mixture, zucchini and seasoning to the soup.
- Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.
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