Asparagus Soup With Arborio Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Veglife2 | 8 | Servings | ||
INGREDIENTS
| 4 | T | Margarine or butter |
| 2 | Sweet onions, preferably | |
| Vidalia finely | ||
| chopped | ||
| 2 1/2 | lb | Asparagus, tough ends |
| removed cut into | ||
| 1/2" pcs | ||
| 1 | t | Dried thyme |
| 1/2 | t | Dried sage |
| 1 | Bay leaf | |
| 3 | qt | Water |
| Salt and pepper to taste | ||
| 1 | c | Arborio rice |
INSTRUCTIONS
Melt margarine in a medium pot over low-medium heat. Add chopped onions, cover, and cook for 10 minutes, stirring occasionally, until onions arc softened. 2. Add asparagus, thyme, sage, and bay leaf. Stir to mix. Cover and continue cooking for another 10 minutes, stirring occasionally. 3. Add water, salt, and pepper Stir to mix. Raise heat to high, bring to a boil, then reduce heat to low and cook at a low-medium boil for 25 minutes, stirring occasionally. 3. Stir in rice. Cover and continue cooking for about 45 minutes, stirring frequently, until rice is tender and broth is rich. (Stir frequently or the rice will stick.) Remove bay leaf Taste for seasonings. MC_Busted by Karen C. Greenlee By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999. Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: <1mg
Sodium: 148.2mg
Potassium: 89.7mg
Carbohydrates: 20g
Fiber: 1.1g
Sugar: <1g
Protein: 2.8g