Brown-Rice Soup With Asparagus - Daley

* Exported from MasterCook *

BROWN-RICE SOUP WITH ASPARAGUS - DALEY

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Rice Soups
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Brown rice
12 oz Asparagus
2/3 c Celery -- chopped fine
1/3 c Onion -- chopped fine
1/3 c Carrot -- chopped fine
1/2 ts Thyme
5 c Chicken broth, defatted
2 tb Green onions -- minced
1 tb Parsley -- chopped fresh
1 tb Soy sauce, low sodium
1/2 ts Hot pepper sauce
Fresh ground pepper
Parsley sprigs -- for
Garnish

1. Combine rice with 1 1/3 cups water in medium
saucepan. Bring to boil, reduce heat and simmer until
rice is tender and water is absorbed, 45 minutes.

2. Meanwhile, trim woody ends off asparagus; discard
ends. Bring large pot of water to boil. Add
asparagus and cook until tender-crisp, 2 minutes.
Drain and rinse under cold water. Cut into 1-inch
pieces, reserving 1/4 cup
tips for garnish. Set asparagus aside.

3. Coat bottom of large pot or Dutch oven with
vegetable cooking spray. Add
celery, onion, carrot, and thyme; cover and cook,
stirring occasionally, over
low heat, until tender, 10 minutes. Add broth and
rice; bring to boil and simmer 10 minutes.

4. Transfer to blender in small batches and carefully
blend until 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 cups.

Recipe By : Rosie Daley



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