It’s challenging to limit yourself to one of these bars. You can make something with healthier ingredients without anyone ever knowing.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
- 1 leek, sliced
- 6 cups water
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 onion, chopped
- 2 ½ tablespoons long-grain white rice
- 1 to taste salt
- 1 pinch ground black pepper
- ½ teaspoon lemon juice
Instructions
- In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
- In a medium saute pan, heat the butter and oil. Add the leek ‘whites’, onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
- Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
- Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 164 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked this but I do feel the asparagus flavor got lost in this amazingly enough. As other reviewers mentioned, the directions are a bit confusing so let me simply. The recipe does not specify but the asparagus needs cut into 3 separate parts. Tips for garnish, middle for the base of the soup, and the woody ends are to make your stock. With that being said, I made it more flavorful by using chicken broth to make the stock, used a slotted spoon to discard the solids, and this was a hit. I think it needed that boost of flavor. The asparagus flavor in the base did get lost a bit in the blended end result and that surprised me a little but the flavor was still good. Overall good recipe but I think it needs tweaked some.
Grilled the asparagus tips and Added a drizzle of sherry to soup – paired with a 2014 Elizabeth Spencer Grenache Mendocino – was wonderful, so delicious
This is the best asparagus recipe I have ever made! It was easy to prepare and delicious. All ingredients, leek greens and asparagus ends, were used to make a rich veggie broth. I used organic basmati rice which made a smooth delicate density. I would use a fine white pepper rather than black pepper. Very filling and tasty. Guests loved it!
A great recipe. The rice makes it thick and it has a creamy texture even though there is no milk or cream in it, which I prefer. I didn’t strain the soup but blended it with a stick blender until smooth and thick. This keeps all the fibre in it. I also used chicken stock instead of water for extra flavour. Husband even enjoyed it chilled as a summer soup with a sprinkle of parmesan cheese.
my husband loves this soup! i put 1 whole lemon’s juice and added more rice for a thicker consistency. turned out perfect! also this is great because i am lactose intolerant and this soup tastes creamy and delicious.
Asparagus was on sale at the local supermarket and I made this soup tonight. Family thought it was “the bomb” asking if there was cream in it! Only thing I left out was the lemon juice and I replaced the rice b y 2 medium potatoes.
I made many changes to this recipe to make it pallatable. I used 3 leeks and did not add any onions. I browned the leeks and rice in 2 Tbsp of olive oil. I then cooked this mixture for 30 mins. I also added less water to the soup and added 1 vegetable bouillon cube for each two cups of water.
Delightful for someone who can’t tolerate milk. Excellent flavor.
This recipe was quick and easy. I used chicken broth rather than plain water. My husband and I couldn’t believe there was this much flavor without any milk or cream. Delicious…
At first the recipe was confusing. Once figured out was okay. Excellent soup! We used brown rice. Even the children liked it. Thank you.
I prefer a thicker creamier soup. It was ok but not great. I added some heavy cream to help it along. I will not make this again there are easier and better recipes out there.
sorry Kevin but the flavor was very disappointing—wasn’t identifiable as asparagus