This quick, creamy soup is a celebration of spring's first vegetable-delectable spears of fresh, green asparagus.
2 lb. fresh green asparagus
2 tbsp. butter
3 cups vegetable broth
2 cups heavy cream
3 cups California wild rice, cooked
1⁄2 tsp. salt
1⁄4 tsp. ground white pepper
1 tsp. lemon juice
10 fresh chervil leaves, for garnish
1. Cut off asparagus tips, blanch 1 min. in boiling salted water and drain; set aside. Cut
remaining asparagus into bite-sized pieces.
2. Sauté asparagus pieces in butter 2 min. Add enough broth to cover; simmer until tender. Puree in blender.
3. In a soup kettle, combine puree mixture, remaining broth, cream, wild rice, asparagus tips, salt, pepper, and lemon juice; heat through.
4. Garnish with chervil.