Best Brown Rice Soup With Asparagus Recipes

Asparagus and Wild Rice Soup image

Provided by Dannygirl

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup long grain and wild rice blend, uncooked
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, finely chopped
1 lb asparagus, cut lengthwise into 1/2 inch slices (or bunch)
4 cups chicken broth or 4 cups vegetable broth
1/2 teaspoon salt
1 pinch black pepper
1 (12 ounce) can 2% evaporated milk
2 tablespoons cornstarch
1/3 cup chopped parsley (optional)

Steps:

Chicken Soup With Asparagus and Rice image

Provided by Acerast

Categories Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 tablespoons extra virgin olive oil
1 large onion, diced
2 stalks celery, diced
1 large carrot, peeled and diced
3/4 cup rice, uncooked
12 cups chicken stock
3 ounces pancetta, diced
16 ounces asparagus, fresh
1 tablespoon lemon juice
2 cups cooked chicken, diced (optional)
salt
black pepper

Steps:

In a stockpot, saute the diced onion, celery and carrot in 2 Tablespoons of the olive oil, until the onions are translucent, about 8-10 minutes.
Stir in the rice and add the chicken stock.
Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.
Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).
Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
Heat the remaining 2 Tablespoons of olive oil in a skillet.
Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
Add the asparagus tips and saute an additional minute.
When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.
Bring to a boil; remove from heat.
Season with salt and pepper.
Serve.

Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.