Simple Asparagus Soup

12 ingredients
4 steps

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 medium carrot, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2/3 cup uncooked long grain brown rice
  • 6 cups reduced-sodium chicken broth
  • Reduced-fat sour cream, optional
  • Salad croutons, optional

Directions

  1. 1
    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.
  2. 2
    Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally.
  3. 3
    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.
  4. 4
    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.

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