Creamy Asparagus And Wild Rice Soup
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.
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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