Brown-Rice Soup with Asparagus
Submitted by palaffadams
A silky blended soup of brown rice, fresh asparagus, and aromatic vegetables in chicken broth, brightened with soy sauce, parsley, and a dash of hot pepper sauce. Light, clean, and spring-ready.
YIELD
7 cupsPREP
20 minCOOK
50 minREADY
70 minThis soup turns humble brown rice into something velvety and elegant.
Cooked rice gets simmered with celery, onion, carrot, and thyme in defatted chicken broth, then blended smooth into a creamy base that needs no cream at all.
Blanched asparagus pieces and fresh green onions go in at the end so they keep their color and a bit of bite.
Garnish each bowl with reserved asparagus tips and parsley sprigs for a presentation that looks like it came from a proper spring menu.
Kitchen Tips
- Blend in small batches and hold the lid down with a towel. Hot soup in a blender can erupt if you fill it too full.
- Blanch the asparagus for just 2 minutes, then rinse under cold water immediately. This locks in the bright green color and snappy texture.
- Use reduced-sodium soy sauce and defatted broth to keep this soup on the lighter side without sacrificing flavor.
Ingredients
Directions
Combine rice with 1⅓ cups water in medium saucepan. Bring to boil, reduce heat and simmer until rice is tender and water is absorbed, 45 minutes.
Meanwhile, trim woody ends off asparagus; discard ends. Bring large pot of water to boil. Add asparagus and cook until tender-crisp, 2 minutes.
Drain and rinse under cold water.
Cut into 1-inch pieces, reserving ¼ cup tips for garnish.
Set asparagus aside.
Coat bottom of large pot or Dutch oven with vegetable cooking Add celery, onion, carrot, and thyme; cover and cook, stirring occasionally, over low heat, until tender, 10 minutes. Add broth and rice; bring to boil and simmer 10 minutes. Transfer to blender in small batches and carefully blend until Return soup to pot. Stir in asparagus, green onions, parsley, soy sauce, pepper sauce, and pepper to taste; return to simmer. Ladle into bowls and garnish with reserved asparagus tips and parsely springs.
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