For a richer flavor, use homemade vegetable stock instead of water. To add a creamy texture without dairy, consider stirring in a tablespoon of crème fraîche or heavy cream at the end. Adjust the amount of lemon juice according to your preference. It adds a bright acidity that balances the richness of the soup. The asparagus tips can also be steamed instead of boiled for a slightly different texture. This soup can be made ahead of time and reheated. The flavors often meld together even more after a day or two.
Asparagus Rice Soup
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS52
Embrace the freshness of spring with this vibrant asparagus rice soup. A comforting and elegant dish, perfect for a light lunch or a sophisticated starter. The delicate flavors of asparagus and leek are harmoniously blended with the creamy texture of rice, creating a truly unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol8 mg
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Fiber4 g
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Protein5 g
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Saturated Fat2 g
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Sodium164 mg
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Sugar4 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
In a large stockpot, combine the water or vegetable stock with the asparagus ends and leek greens. Bring to a simmer over low heat and allow to infuse while you prepare the remaining ingredients. (Approximately 15 minutes)
02
Step
18 mins
In a medium sauté pan, melt the butter with the olive oil over medium heat. Add the leek whites, onion, and rice. Cook, stirring frequently, until the onion becomes translucent and starts to lightly color, about 8 minutes. Add 1 cup of the warm stock from the stockpot and continue to cook for another 10 minutes, or until the rice begins to soften and absorb the liquid.
03
Step
12 mins
Strain the infused stock from the asparagus and leek ends, discarding the solids. Return the strained stock to the stockpot. Add the contents of the sauté pan to the strained stock, along with the asparagus middles. Partially cover the pot and cook for 12 more minutes, or until the asparagus is tender.
04
Step
5 mins
Carefully transfer the soup to a food processor or use an immersion blender to puree until smooth and creamy. Strain the pureed soup back into the stockpot for an even smoother texture. Season to taste with salt, pepper, and lemon juice. Adjust the seasoning as needed.
05
Step
4 mins
While the soup is finishing, bring a small pot of salted water to a boil. Gently drop the asparagus tips into the boiling water and cook until they are bright green and tender-crisp, about 4 minutes. Drain immediately.
06
Step
2 mins
Serve the hot soup garnished with a few of the blanched asparagus tips on top. A swirl of cream or a drizzle of olive oil can also be added for extra richness and presentation.
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Jaren Grant
May 14, 2025This soup is so refreshing and light! Perfect for a spring lunch.
Diego Hirthe
May 10, 2025The lemon juice really brightens up the flavors. Don't skip it!
Emory Hamill
Mar 15, 2025I added a dollop of crème fraîche at the end for extra creaminess. Delicious!
Luis Wehner
Mar 8, 2025Freezes well, so I made a big batch and portioned it out for later.
Fay Mertz
Feb 17, 2025My kids even loved it, and they usually turn their noses up at anything green!
Marcia Upton
Jan 21, 2025Next time, I might try using vegetable broth instead of water for a richer flavor.
Antonio Dicki
Dec 29, 2024I used Arborio rice instead of long-grain, and it worked perfectly.
Ara Nienow
Dec 10, 2024A simple and elegant soup that’s easy to make.