Spring Asparagus Soup

"An elegant soup is often the ideal beginning to a meal, and this soup fits that description.  Although it can be purchased year-round, asparagus is at its peak from February through June, when it's sweet, tender, and plentiful.  This recipe is a snap to prepare and is especially good when topped with a dollop of sour cream and some croutons for texture."   -Ildiko Woodhall

1 T unsalted butter
1 small yellow onion, chopped
1 pound asparagus, woody ends removed, cut into 1-inch pieces
24.5 oz low-sodium chicken broth
1/3 cup uncooked long-grain rice
kosher salt
freshly ground black pepper
sour cream for garnish
croutons for garnish

Beautiful Spring Asparagus

In a 4- to 6-quart over medium heat, melt the butter and swirl to coat the bottom of the pan.  Add the onions and asparagus and cook, stirring occasionally, until the onions begin to brown lightly on the edges and the asparagus is tender, about 12 minutes.

Add the broth and rice and cook uncovered, stirring occasionally, until the rice is quite tender, about 20 minutes.

Remove from the heat and, using an emmersion blender, puree the soup until smooth and velvety.  Alternatively, working in batches, ladle the soup into a blender, cover securely, and process until smooth.  Return to medium heat and cook, stirring occasionally, for about 3 minutes longer to heat through. 

Season to taste with salt and pepper.

Ladle the soup into a warmed soup tureen or individual bowls.  Garnish each serving with a dollop of sour cream and some croutons.  Serve immediately.

Serves about 6 as a first course

My Review

This soup says Spring with its green color and delicate flavors.  It would be perfect to serve with a chicken salad...  don't skip the garnish as it adds a bit of richness and crunch.  Lovely...