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Recipe Name: Asparagus Soup With Arborio Rice Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

4 Tablespoon(s) Margarine or butter
2 Sweet onions, preferably
Vidalia finely
2 1/2 Pound(s) Asparagus, tough ends
removed cut into
1/2" pcs
1 Teaspoon(s) Dried thyme
1/2 Teaspoon(s) Dried sage
1 Bay leaf
3 Quart(s) Water
Salt and pepper to taste
1 Cup(s) Arborio rice
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. 2. Add asparagus, thyme, sage, and bay leaf. Stir
to mix. Cover and continue cooking for another 10 minutes, stirring
occasionally. 3. 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.
MC_Busted by Karen C. Greenlee By "Karen C. Greenlee"
<> on Apr 15, 1999. Recipe by: Veggie Life, May,
1999 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 144
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: <1mg
Sodium: 148.2mg
Potassium: 89.7mg
Carbohydrates: 20g
Fiber: 1.1g
Sugar: <1g
Protein: 2.8g

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