Preparation: 10 min Cook: 10 min
This quick, creamy soup is a celebration of spring's first vegetable-delectable spears of fresh, green asparagus.
You will need:
| 1/2 cup |
long-grain and wild rice mix, cooked and drained |
125 ml |
| 1 tbsp |
vegetable oil |
15ml |
| 1 |
large onion, chopped |
1 |
| 2 |
cloves garlic, minced |
2 |
| 1 lb |
asparagus, cut into 1/2-inch (1 cm) diagonal slices |
500 g |
| 4 cups |
chicken or vegetable broth |
1 L |
| 1/2 tsp |
salt |
2 ml |
| pinch |
black pepper |
pinch |
| 1 |
can (370 ml) 2% evaporated milk |
1 |
| 2 tbsp |
cornstarch |
30 ml |
| 2 tbsp |
dry white wine (optional) |
30 ml |
| 1/3 cup |
chopped fresh parsley |
75 ml |
Tools required:
Large saucepan, small bowl
Step 1:
Prepare rice according to package directions; drain and set aside.
Step 2:
Heat oil in large saucepan over medium-high heat; cook onion, garlic and asparagus, stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Stir in rice, broth, salt and pepper; bring to boil.
Step 3:
Mix evaporated milk with cornstarch in small bowl until smooth. Gradually stir into broth mixture along with wine (if desired). Cook, stirring occasionally, 3 to 5 minutes or until thickened. Stir in parsley.
Makes 8 servings
Nutrients per serving: about 150 Calories, 8 g Protein, 3.5 g Fat, 22 g Carbohydrate, 140 mg Calcium (10% Daily Value for calcium)
Nestlé Kitchens Tip: For variation, substitute 2 cups (500 ml) broccoli florets for the asparagus.
For an easy meal on-the-go make this soup ahead of time and pair it with one of our many delicious STOUFFER'S BISTRO products.
Good To Know: Asparagus is a source of vitamin C and vitamin A and an excellent source of folacin. One half cup of cooked asparagus contains 24 calories. (www.foodland.gov.on.ca)
