Brown-Rice Soup with Asparagus
Yield
7 cupsPrep
20 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
brown rice
|
|
| 12 | ounces |
asparagus
|
|
| ⅔ | cup |
celery
finely chopped |
|
| ⅓ | cup |
onions
finely chopped |
|
| ⅓ | cup |
carrots
finely chopped |
|
| ½ | teaspoon |
thyme
|
*
|
| 5 | cups |
chicken broth
defatted |
|
| 2 | tablespoons |
scallions, spring or green onions
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
brown rice
|
|
| 346.8 | ml/g |
asparagus
|
|
| 158 | ml |
celery
finely chopped |
|
| 79 | ml |
onions
finely chopped |
|
| 79 | ml |
carrots
finely chopped |
|
| 2.5 | ml |
thyme
|
*
|
| 1.2 | l |
chicken broth
defatted |
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
parsley sprigs
|
*
|
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.
