Moosewood: Wild Rice & Asparagus Soup

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* Exported from MasterCook *

 

Wild Rice & Asparagus Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 102

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***RICE***

1/2 cup raw wild rice -- rinsed

1/2 teaspoon salt

1 bay leaf

3 cups water

***SOUP***

2 cups chopped onions or leeks

2 garlic cloves -- minced or pressed

1/2 cup diced celery

1 tablespoon olive oil

1 pound asparagus

5 cups Garlic Stock

(see separate recipe)

OR Roasted Vegetable Stock

(see separate recipe)

1/4 teaspoon dried thyme

1/4 teaspoon dried tarragon

1/2 teaspoon salt

1 cup diced red bell peppers

2 tablespoons dry sherry

ground black pepper -- to taste

grated Parmesan cheese

 

Serves 4 To 6. Yields 7 Cups. Total Time: 1 1/4 Hours

 

Hearty and warming, this is a soothing soup for a rainy spring day. We

usually match this earthy soup with a salad that is slightly sweet. This

soup is at its most attractive served immediately.

 

In a small pot, combine all of the rice ingredients, cover, and bring to

boil; then reduce the heat and simmer until tender, about 45

minutes. Drain any remaining liquid.

 

When the rice has cooked for about 30 minutes, combine the onions, garlic,

and celery in a soup pot and sauté them in the oil on medium heat until the

onions are translucent, about 10 minutes.

 

Meanwhile, rinse the asparagus thoroughly, snap off and discard the tough

stem ends, and slice off and reserve the tips. Cut the spears into 1-inch

pieces and add them to the soup pot along with the stock, thyme, tarragon,

and salt. Bring to a boil; then lower the heat and simmer for 5

minutes. Add the bell peppers, sherry, cooked rice, and reserved asparagus

tips and simmer for another 5 to 10 minutes. Add black pepper to taste.

 

Serve garnished with a little grated Parmesan cheese.

 

Per 8.5-Ounce Serving: 103 Calories. 4.1 G Protein, 2.3 G Fat, 18.1 G

Carbohydrates, 0.3 G Saturated Fatty Acids, 0 Mg Cholesterol, 409 Mg

Sodium. 3.8 G Total Dietary Fiber

 

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