ASPARAGUS SOUP adapted from Vegetarian cooking for everyone
1 bunch asparagus
6 cups vegetable broth or water
1 1/2 T olive oil or butter
1 small onion, chopped
2 T brown rice uncooked
salt and pepper
lemon juice to taste
Slice the asparagus into three parts: ends, middles and tips. Chop the middles and set the tips aside. Use the asparagus ends and greens in the stock.
Heat the oil in a soup pot. Add the onion and rice and saute over medium high heat for 8 minutes, until onion is slightly colored. Add 1 cup stock and stew 10-12 minutes. Add the chopped asparagus - ends and middle and simmer partially covered 12-15 minutes. Cool a little bit then puree and pass through a food mill to get rid of any of the fibers. Add pepper to taste and lemon if needed. I used boullion cubes and it was very salty. I used 3 cubes for 6 cups, and I think next time I would only use 1 or 1.5. IT didn't need salt. Keep on the stove warm.
Meanwhile, drop the tips into boiling salted water and cook till tender, 4 minutes and add as garnish to the finished soup. It was delicious with brown rice crisps!