1990 Christmas Recipe Collection
Cream of Asparagus Soup
Original community recipe submitted by Terri Malone.
Gather
Ingredients
- ¼ cup finely chopped onion
- ½ cup finely chopped celery
- 2 teaspoons diet margarine
- 1½ cups cooked rice
- 1½ cups skim milk
- 1½ cups frozen asparagus, partially thawed and coarsely chopped
- 2 teaspoons dried parsley
- ½ teaspoon salt
- Dash of nutmeg
- Dash of pepper
Prepare
Directions
- Sauté the celery and onion in the margarine in a saucepan.
- In a blender, purée the cooked rice with 1 cup of milk until nearly smooth.
- Add the rice mixture and remaining ½ cup milk to the celery and onion; heat on medium, stirring.
- Chop the asparagus in a blender or food processor and add to the pan along with parsley, salt, nutmeg and pepper.
- Warm gently. The mixture will thicken as it heats. Add water if a thinner soup is desired.
Kitchen Notes
As the original contributor notes, the creamy texture comes from puréed cooked rice rather than butter or cream.
Original Source
Submitted by Terri Malone, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 7. Mother's cookbook collection.