Number of servings : 6
Prep time: 20 Minutes
Cooking time: 50 Minutes
Type of meal : | Soups | Soups
Special diet :
900g asparagus, trimmed
1 tablespoon vegetable oil
1 teaspoon butter
2 leeks, pale green and white parts only, rinsed and finely chopped
1/2 onion, finely chopped
2 cloves garlic, minced
3 tablespoons uncooked long-grain white rice
Grated zest from 1 lemon
3 cans (14 1/2 ounces each) reduced-sodium, fat-free chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried tarragon, crumbled
3 tablespoons plain yogurt
- Slice tips from asparagus. In medium saucepan blanch tips in boiling water 1 minute. Drain. Coarsely chop remaining asparagus.
- In large saucepan over medium heat, heat oil and butter. Add leeks, onion, and garlic. Sauté until softened, 5 minutes. Add chopped asparagus. Cook, covered, 10 minutes.
- Add rice, lemon zest, broth, salt, and pepper. Simmer, partially covered, 30 minutes.
- In food processor or blender, puree soup in batches. Return to saucepan. Stir in tarragon and reserved asparagus tips. Simmer 3 minutes. Remove from heat. Stir in yogurt and serve.