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Cream of Asparagus Soup
2 lbs. fresh asparagus
900ml. or 1 quart vegetable broth
1 cup sliced shallots (approx. 6)
1/2 cup butter
2 tsp. ground coriander
1 1/2 cups cooked white rice
1 pint half and half cream
salt and pepper, to taste


Wash and slice asparagus into 2-inch pieces.

peel and thinly slice shallots.

Melt butter in large sauce pan.

Add shallots and coriander and saute for 2 minutes.

Add asparagus and stir over medium heat for about 2 minutes.

Add vegetable broth. Simmer until asparagus is tender and can be gently smashed when pressed against side of pan.

Add cooked rice.

Cool for at least 15 minutes.

Puree in food processor or blender in batches-until smooth and silky. Strain if any particles remain.

Return to sauce pan and heat slowly. Add salt and pepper to taste.

Approximately 7 to 10 minutes before serving: add the half and half cream.

I reserve about 1/4 cup of the cream and then as I prepare the soup in individual soup bowls, I put 1 teaspoon of the cream gently in the middle of each bowl and slightly swirl with a tableknife. This makes a very pretty presentation.

Preparation Time: 45 minutes Serves: 8
Recipe Origin: Canada
Submitted by:
Dee M. Janel
British Columbia
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