Springtime Cream of Asparagus Soup with Wild Rice
This vibrant soup is thick and creamy, plus it's gluten-free!
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Method
- 1
Trim the lower part of the stalks. Put the asparagus spear tips to one side and cut the remaining stalk into 2cm long pieces. Melt the butter in a saucepan and sauté the asparagus.
- 2
Next, add enough stock to completely cover the asparagus. Cook on a medium heat until tender. In the meantime, blanch the asparagus tips for 1-2 minutes.
- 3
Purée the cooked asparagus pieces in the blender, then add the remaining stock, crème fraîche, wild rice and the asparagus tips and warm through. The soup should have a smooth consistency. Finally, season with the salt, pepper and lemon juice. Garnish with the chervil then serve.
Springtime Cream of Asparagus Soup with Wild Rice was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
Trim the lower part of the stalks. Put the asparagus spear tips to one side and cut the remaining stalk into 2cm long pieces. Melt the butter in a saucepan and sauté the asparagus.
- 2
Next, add enough stock to completely cover the asparagus. Cook on a medium heat until tender. In the meantime, blanch the asparagus tips for 1-2 minutes.
- 3
Purée the cooked asparagus pieces in the blender, then add the remaining stock, crème fraîche, wild rice and the asparagus tips and warm through. The soup should have a smooth consistency. Finally, season with the salt, pepper and lemon juice. Garnish with the chervil then serve.
This vibrant soup is thick and creamy, plus it's gluten-free!
Springtime Cream of Asparagus Soup with Wild Rice was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
