Best 6 Asparagus And Wild Rice Soup Recipes

SLOW-COOKER CHICKEN & WILD RICE SOUP WITH ASPARAGUS & PEAS

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.
• Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.
• Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.
• Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.

CHEESY WILD RICE SOUP

Steps:

• In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon and, if desired, minced fresh chives and oyster crackers.

ASPARAGUS SOUP II

Steps:

• In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
• In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
• Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
• Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.

ASPARAGUS AND RICE SOUP (MINESTRA DI ASPARAGI E RISO)

Steps:

• Rinse the asparagus; snap off the tough bottom stubs.
• Slice the spears crosswise into 1/3 inch chunks, including the tips.
• Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.
• Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.
• Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned-lower the heat if necessary-4-5 minutes.
• Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.
• Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom.
• Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing.
• Cook uncovered about 1 ½ hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor-tasting is the way to test for doneness.
• Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.
• Season with freshly ground black pepper, and more salt to taste.
• Stir in 2 tablespoons olive oil and ½ cup grated cheese.
• Serve immediately in warm bowls, with more cheese and oil at the table.

ASPARAGUS SOUP

Steps:

• In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings; cover and simmer for 30 minutes. , Add rice. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

ASPARAGUS AND WILD RICE CASSEROLE

Steps:

• In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth. , In a greased 11x7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes.