prep time
15 min

cook time
20 min

servings
8

WHAT YOU'LL NEED


Minute Rice^® Premium Long Grain White Rice, uncooked
½ cup (125 mL)
2		medium carrots, peeled, chopped
1		medium onion, chopped
2		celery stalks, chopped
3 tbsp (45 mL)		oil
2 cans (10 oz/284 mL each)		chicken broth
2 cups (500 mL)		water
2 (about 4 cups/1 L)		medium bunches fresh asparagus, trimmed, cut into 3-inch lengths
2 cups (500 mL)		milk
¼ cup (50 mL)		grated Parmesan cheese

INSTRUCTIONS

Step 1: In a large saucepot, cook and stir carrots, onion and celery in hot oil on medium-high heat for 3 minutes Add chicken broth and water; stir. Bring to boil. Stir in asparagus and rice. Reduce heat to medium-low; simmer for 10 to 15 minutes or until vegetables are tender, stirring frequently

Step 2: Add soup, in batches, to blender or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese; cook until heated through, stirring occasionally

Minute Rice is what makes this soup seem so creamy. A healthy substitute that satisfies.

Substitute:
Substitute 4 cups (1 L) frozen or drained canned peas, chopped broccoli or chopped leeks for the asparagus.

Nutrition Bonus:
This lightened up 'cream' soup is an excellent source of vitamin A and folacin.