Tuesday, October 18, 2011

Cream of Asparagus Soup

1 can cut asparagus with the liquid
1 small chopped onion
1 small stick of celery, chopped
2 T butter
1 cup cooked brown rice
3/4 t salt
dash of black pepper
2 cups of milk

Saute onion and celery in butter until soft. Pour asparagus with liquid, onion-celery saute, brown rice, salt, and pepper into blender. Blend until pureed. Pour into sauce pot. Add milk. Bring to a simmer and cook for approx. 5 minutes.

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