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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 174.9
  • Total Fat: 6.8 g
  • Cholesterol: 7.6 mg
  • Sodium: 168.1 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.6 g

View full nutritional breakdown of Fresh Asparagus and Rice Soup calories by ingredient
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Fresh Asparagus and Rice Soup

Submitted by: FIRSTFERRET

Introduction

Added texture of rice to change it from the same old yummy blended creaminess like the others. Adapted from a recipe in "Cook it Light: Pasta, Rice, and Beans" - this still has a lot of room for modification Added texture of rice to change it from the same old yummy blended creaminess like the others. Adapted from a recipe in "Cook it Light: Pasta, Rice, and Beans" - this still has a lot of room for modification
Number of Servings: 4

Ingredients

    1 T. extra virgin olive oil
    1/4 c. chopped green onions
    1 pound fresh asparagus
    1/4 t. sea salt
    1/8 t. white pepper
    1/2 t. dried basil
    1/2 t. evaporated cane juice
    1 T. organic butter, salted
    1 c. cooked gluten free rice

Directions

Warm the oil over medium heat, add the following:
1. Chopped green onions
2. Remove the tough end of asparagus spears and cut remaining into 1/2 inch lengths (about 2 cups)
3. Seasonings

Cook for 15 - 20 minutes, stirring occasionally.

Add chicken broth, bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Ladle (or pour) mixture into a blender, blend until smooth. Combine asparagus mixture and rice, reheat and serve, serve cold, or chill and serve.


Number of Servings: 4

Recipe submitted by SparkPeople user FIRSTFERRET.






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