above recipe section - article-template.liquid
Ingredients
- 2 lb fresh green asparagus
- 2 tbsp butter
- 3 cups vegetable broth
- 2 cups double (heavy) cream
-
3 cups cooked wild rice
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1 tsp lemon juice
- 10 fronds fresh chervil leaves, garnish
Directions
Cut off asparagus tips, blanch 1 minute in boiling salted water, drain; set aside.
Cut remaining asparagus into bite-size pieces; saute in butter 2 minutes.
Add broth to cover asparagus; simmer until tender. Pour mixture into blender; puree.
In soup kettle, combine puree mixture, remaining broth, cream, wild rice, asparagus tips, salt, pepper and lemon juice; heat through.
Garnish each serving with chervil.
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