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

Ingredients

• 2 lbs fresh green asparagus
• 2 tbsp butter
• 3 cups vegatable broth
• 2 cups heavy cream
• 3 cups California Wild Rice cooked
• 1/2 tsp salt
• 1/4 tsp grount white pepper
• 1 tsp fresh lemon juice
• 10 fronds chervil leaves as garnish

Instructions

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.