Springtime Cream of Asparagus Soup with Wild Rice
Serves: 4
Ready in: 15 to 30 mins
Cost Cutting Eco Friendly Freezes Well Gluten Free Quick Make
This vibrant soup is thick and creamy, plus it's gluten-free!
Ingredients:
100g USA wild rice, cooked400g young, green asparagus
300ml vegetable stock
3-4 tbsp crème fraîche
1 tbsp butter
lemon juice
French parsley leaves
method:
- Trim the lower part of the stalks. Put the asparagus spear tips to one side and cut the remaining stalk into 2cm long pieces. Melt the butter in a saucepan and sauté the asparagus.
- Next, add enough stock to completely cover the asparagus. Cook on a medium heat until tender. In the meantime, blanch the asparagus tips for 1-2 minutes.
- Purée the cooked asparagus pieces in the blender, then add the remaining stock, crème fraîche, wild rice and the asparagus tips and warm through. The soup should have a smooth consistency. Finally, season with the salt, pepper and lemon juice. Garnish with the chervil then serve.
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