Asparagus Soup

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!


  1. I agree. Sounds like an interesting recipe. I've never heard of having it in soup!

  2. love making homemade soups this time of year. never tried asparagus soup...but i'm going to have to now!

  3. Getting all caught up!
    Love the asparagus soup, just printed out the receipe, thanks!
    And Nick looked sooo cute! Kit-Kat's are my fav, too!
    Have a good week girlie!

  4. I love roasted asparagus, but I've never thought to make it into a soup. Looks great!