"This is a great springtime soup! Fresh with the tastes we have all longed for throughout the winter!" — Kevin Ryan
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1 1/2 pounds
fresh asparagus, trimmed and cut into 2 1/2 inch pieces
2 1/2 tablespoons
long-grain white rice
1 to taste
ground black pepper
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...
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.
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.
At first the recipe was confusing. Once figured out was okay. Excellent soup! We used brown rice. Even the children liked it. Thank you.
sorry Kevin but the flavor was very disappointing---wasn't identifiable as asparagus
Delightful for someone who can't tolerate milk. Excellent flavor.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus Soup II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 141
** Calories from Fat: 61
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