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Add a photoServings: 7
Ingredients
- 2/3 c. Brown rice
- 12 ounce Asparagus
- 2/3 c. Celery -- minced fine
- 1/3 c. Onion -- minced fine
- 1/3 c. Carrot -- minced fine
- 1/2 tsp Thyme
- 5 c. Chicken broth, defatted
- 2 Tbsp. Green onions -- chopped
- 1 Tbsp. Parsley -- minced fresh
- 1 Tbsp. Soy sauce, low sodium
- 1/2 tsp Warm pepper sauce Fresh grnd pepper Parsley sprigs -- for Garnish
Directions
- 1. Combine rice with 1 1/3 c. water in medium saucepan. Bring to boil, reduce heat and simmer till rice is tender and water is absorbed, 45 min.
- 2. Meanwhile, trim woody ends off asparagus; throw away ends. Bring large pot of water to boil. Add in asparagus and cook till tender-crisp, 2 min.
- Drain and rinse under cool water. Cut into 1-inch pcs, reserving 1/4 c. tips for garnish. Set asparagus aside.
- 3. Coat bottom of large pot or possibly Dutch oven with vegetable cooking spray. Add in celery, onion, carrot, and thyme; cover and cook, stirring occasionally, over low heat, till tender, 10 min. Add in broth and rice; bring to boil and simmer 10 min.
- 4. Transfer to blender in small batches and carefully blend till smooth.
- Return soup to pot. Stir in asparagus, green onions, parsley, soy sauce, pepper sauce, and pepper to taste; return to simmer. Ladle into bowls and garnish with reserved asparagus tips and parsely springs.
- Makes 7 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 7 servings | |
| Calories 91 | |
| Calories from Fat 7 | 8% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 359mg | 15% |
| Potassium 289mg | 8% |
| Total Carbs 17.09g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.42g | 1% |
| Protein 4.02g | 6% |
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