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


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

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