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Creamy Asparagus and Wild Rice Soup

By Lyndsi Patterson Published: August 13, 2012

  • Yield: 10 Servings

Healthy, nutritious and oh so tasty! California wild rice adds a nutty, chewy flavor to already delicious asparagus.

Recipe courtesy of: California Wild Rice Advisory Board



  1. Cut off asparagus tips, blanch 1 minute in boiling salted water, drain; set aside.
  2. Cut remaining asparagus into bite-size pieces; sauté in butter 2 minutes. Add broth to cover asparagus; simmer until tender.
  3. Pour mixture into blender; purée.
  4. In soup kettle, combine purée mixture, remaining broth, cream, wild rice, asparagus tips, salt, pepper and lemon juice; heat through.
  5. Garnish each serving with chervil.