Asparagus Soup With Arborio Rice


4 tablespoons margarine or butter
2 large Vidalia onions, finely chopped
2 1/2 pounds asparagus, tough ends removed, cut into ½" pcs
1 teaspoon dried thyme
1/2 teaspoon dried sage
3 quarts water
salt and pepper to taste


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.
Add asparagus, thyme, sage, and bay leaf. Stir to mix. Cover and continue cooking for another 10 minutes, stirring occasionally.
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.


8.0 servings


Friday, December 10, 2010 - 1:02am


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