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Ingredients
- 3 small leeks (white and pale green parts only), sliced
- 2 tbsp butter
- 3 cups Swanson® Vegetable Broth
- 1 tbsp lemon zest
- 1 1/2 tbsp fresh lemon juice
- 1/4 cup minced fresh flat leaf parsley, divided
- 1/4 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
- 1 pkg (9 oz) Green Giant® Frozen Asparagus Cuts, thawed; tips and stems separated
-
3 cups cooked wild rice
- 1 cup cream or half and half
- freshly grated parmesan cheese for garnish
Directions
In large suacepan, saute leeks in butter. Stir in broth, lemon zest, lemon juice, 1 tbsp parsley, salt and pepper; bring to boil. Reduce heat, cover; simmer 20 minutes. Add asparagus stems; cook 5 minutes. Remove from heat; puree. Return to heat. Add wild rice, cream, asparagus tips and remaining parlsey. Gently reheat; adjust seasonings. Garnish with parmesan cheese.
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