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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Asparagus and spring-time go hand in hand....and its beautiful green color is the essence of freshness. This recipe is low in fat and calories and big in flavor. (I used left over rice, but potatoes can be substituted.) Points:2 Ingredients:
1 medium leek, chopped (white part only) |
1 shallot, chopped |
1/2 small onion |
2 teaspoons minced garlic |
2 tablespoons butter |
6 cups chicken broth |
1 lb fresh asparagus, trimmed and cut into 1 inch pieces |
1 cup cooked white rice |
1 cup baby spinach |
1/8 teaspoon white pepper |
salt |
1/2 cup fat-free half-and-half |
1 tablespoon minced fresh parsley |
Directions:
1. Cut the tender tips off the asparagus and set aside.
2. In a large saucepan, saute the leeks, shallot and onion in butter; add garlic and continue to cook until vegetables are translucent.
3. Add broth, asparagus and spinach and bring to a boil.
4. Reduce heat; cover and simmer for 10 minutes.
5. In the meantime, steam the asparagus tips in the microwave for about 1 minute.
6. Remove the asparagus tips and place in ice water to stop the cooking and keep them bright green.
7. Add the rice and pepper to the broth and simmer for about 5 minutes more or until vegetables are tender. (It might be necessary to add additional broth to the soup if needed for blending.).
8. In a blender, process soup in batches until smooth; return to the pan.
9. Add half and half and reserved tips and cook over low heat until heated through.
10. Adjust the seasoning.
11. Sprinkle with parsley.
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