Springtime Soup

Break oﬀ asparagus tips and reserve for another use; chop the rest of spears into 1-inch pieces.
In a large saucepan over low heat, melt the butter. Add the onion and asparagus and sauté over medium heat until the onion is translucent and the vegetables soft, about 5 minutes. Stir in rice, thyme, and pepper. Add the broth and bring to a boil; cover and lower the heat to a simmer. Simmer until the rice is tender, about 30 minutes for brown rice. Remove from heat and puree soup using an immersion blender or remove to a food processor.
Reheat the soup and stir in the lemon juice and spinach. Stir in the cheese, cover, and let rest for 2 to 3 minutes. Taste and adjust for salt. Serve hot.

Banner Image:

SpringtimeSoup.jpg

Grain:

Rice [1]

Ingredients:

1 ½ pounds asparagus, trimmed and peeled

1 tablespoon butter

1 medium onion, chopped

¼ cup long-grain brown rice

1 teaspoon fresh thyme leaves

¼ teaspoon freshly ground black pepper

3 cups chicken broth (or vegetable broth for vegetarian option)

¼ cup freshly squeezed lemon juice

4 ounces baby spinach leaves, trimmed and torn

½ cup freshly grated Pecorino Romano cheese

Active time:

45 minutes

Yield:

Serves 2

Nutrition:

Per Serving: Calories: 273, Protein: 19 grams, Fat: 14 grams, Saturated Fat: 9 grams, Carbohydrates: 21 grams, Fiber:5 grams, Sodium: 1470 mg

Author:

Robin Kline, MS, RD for “The Oldways Table”

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Affordable

Course:

Soups & Appetizers

Meal:

Lunch

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

This clever soup uses the asparagus spears for full ﬂavor and saves the pretty tips for a salad or garnish. The lemon, spinach and asparagus announce “Spring is here!” Serve this beautiful jade soup for dinner with crusty French bread.