Cream of Asparagus Soup

1. 1

   Trim ends from asparagus, and cut into 1/2-inch pieces, reserving tips.

2. 2

   Set asparagus aside.

3. 3

   Heat oil in large pot over medium heat.

4. 4

   Add onions, and saute 5 minutes, or until soft.

5. 5

   Stir in asparagus pieces, rice, bouillon cubes, thyme and 8 cups water.

6. 6

   Reduce heat, cover and cook 30 to 35 minutes, or until rice is very tender.

7. 7

   Remove thyme sprigs.

8. 8

   Transfer soup to blender or food processor in 2 batches (or use an immersion blender), and puree until smooth.

9. 9

   Return soup to pot, and add asparagus tips.

10. 10

    Simmer 1 to 2 minutes over low heat, or until asparagus tips are bright green and crisp-tender.

11. 11

    Ladle soup into bowls, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.