Cream of Asparagus and Rice Soup
Once you've tried this Cream of Asparagus and Rice Soup, it will definitely become a new family favorite. This is a super creamy and rich soup, bursting with flavors from the celery and asparagus. Rice adds a great texture to the cream while the asparagus gives the recipe color and crunch. This amazing dish is really simple to throw together when you are crunched for time on a busy weeknight. Your kids will love how tasty this homemade soup is, and you'll love that they are eating their veggies.
Cooking Time15 min
Ingredients
- 1 onion, peeled and chopped
- 1 large celery stalk, chopped
- 1 tablespoon olive oil
- 2 cups asparagus, chopped
- 4 cups ham stock or chicken stock (If using chicken stock, add 1/2 cup chopped ham)
- 1 cup basmatti rice
- ground black pepper to taste
- 1 1/2 teaspoon dried basil
- 1/2 package cream cheese
- 1 1/2 cup whipping cream
Instructions
-
In a large stock pot, saute the onion and celery in the olive oil for 3 to 5 minutes. Add the asparagus and stock. (If you are using chicken stock, add chopped ham during this step.) Add the basil and black ground pepper and bring to a boil. Simmer for about 5 minutes.
-
Add the basmatti rice. Simmer the soup until the rice is cooked to your desired texture.
-
Remove the pot from the heat and slowly stir in 1 cup of the whipping cream.
-
In a smaller sauce pan, combine the remaining 1/2 cup of whipping cream with the cream cheese and whisk together over medium heat. Slowly stir this mixture into the soup.
-
Return the soup to the burner and heat for another 5 minutes while slowly stirring. Serve immediately.
