Creamy Asparagus And Wild Rice Soup

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Healthy, nutritious and oh so tasty! California wild rice adds a nutty, chewy flavor to already delicious asparagus.

Makes 10 servings.

  • 2 pounds fresh green asparagus
  • 2 Tablespoons butter
  • 3 cups vegetable broth
  • 2 cups heavy cream
  • 3 cups California wild rice, cooked
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1 teaspoon lemon juice
  • 10 fronds fresh chervil leaves, garnish
Cooking Instructions:

Cut off asparagus tips, blanch 1 minute in boiling salted water, drain; set aside.
Cut remaining asparagus into bite-size pieces; sauté in butter 2 minutes. Add broth to cover asparagus; simmer until tender.
Pour mixure into blender; pureé. In soup kettle, combine pureé mixture, remaining broth, cream, wild rice, asparagus tips, salt, pepper and lemon juice; heat through.
Garnish each serving with chervil.

Compliments of California Wild Rice Advisory Board
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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  

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Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.