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Cream of Asparagus Rice Soup
Delightful Cream Soup!
1/4 cup butter
1 cup sliced shallots (about 6)
2 lbs. asparagus, trimmed, cut into 1-inch lengths
2 tsp. ground coriander
1 box vegetable broth (900 ml.)
1 pint half and half cream


Melt butter in heavy large saucepan over medium heat.

Add shallots and saute until tender.

Add asparagus and coriander, stir for 1 minute.

Add vegetable broth and simmer until asparagus is very tender. Remove from heat and cool slightly.

Working in batches, puree soup in blender until no solids remain. If any solids remain, to remove solids Return soup to original pan and add salt and pepper to taste and heat on low. Reserve 1/4 cup half and half and add remaining half and half to soup 5 to 8 minutes before serving. Heat through.

Ladle into serving bowls and add 1 teaspoon half and half to each both and using a knife, gently swirl, do not stir completely into soup. This makes a pretty design in the soup.

This soup is silky and deliciously pleasing to all.

Preparation Time: 45 minutes Serves: 10
Recipe Origin: Canada
Submitted by:
Dee M. Janel
British Columbia
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