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Here's what you do |
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Cook and stir carrots, onion and celery in hot oil in large pot on medium-high heat 3 min. Add chicken broth and water, stir. Bring to boil.
Stir in asparagus and rice. Reduce heat to medium-low, simmer 10-15 min until vegetables are tender, stirring frequently.
Add soup, in small batchjes to blender or food processor container, cover and puree.....return soup to pot and add the milk and cheese, cook until heated through stirring .
makes 8 servings, 1 cup each
Substitute: you can use 4 1/2 cups of broccoli or 4 1/2 cups of leeks instead of the asparagus and all are great tasting! |
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Here's what you need |
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2 med carrots peeled and chopped
1 medium onion chopped
2 celery stalks chopped
3 tbsp olive oil
2 cans (10 fl oz )chicken broth
2 cup water
approximately 4 1/2 cup chopped asparagus
1/2 cup minute rice
2 cups of milk
1/4 cup grated parmasean
salt/pepper to taste
pinch of dried thyme and parsley |
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