Contributed by: News Canada
(NC) - This quick, creamy soup is a celebration of spring's first vegetable -- fresh, green asparagus.
Prepare rice according to package directions; set aside.
In large saucepan, heat oil over medium-high heat. Add onion, garlic and asparagus; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Add rice, broth, salt and pepper; bring to boil over medium-high heat.
In small bowl, mix a little of the evaporated milk with cornstarch until smooth. Add to sauce pan along with remaining evaporated milk, and wine (if using). Cook, stirring occasionally, for 3 to 5 minutes or until thickened. Stir in parsley.
Broccoli and Wild Rice Soup: Substitute 2 cups (500 mL) of broccoli florets for the asparagus.
Serving Size: Makes 6 servings
Nutritional Information: Per serving: 155 Calories, 8 g Protein, 3 g Fat, 24 g Carbohydrate
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