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About this recipe:
Asparagus is an excellent source of folate, a B vitamin that helps in preventing heart disease and birth defects.
1 kg asparagus, trimmed
1 tablespoon vegetable oil
1 teaspoon butter
2 medium leeks, pale green and white parts only, rinsed and finely chopped
1 small onion, finely chopped
2 cloves garlic, crushed
3 tablespoons uncooked long-grain white rice
grated zest of 1 lemon
5 cups (1.25 litres) salt-reduced chicken stock
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried tarragon
3 tablespoons plain yogurt
- Slice the tips from the asparagus; blanch in boiling water for 1 minute. Drain. Coarsely chop remaining asparagus.
- Heat oil and butter in a large saucepan over medium heat. Add leeks, onion and garlic; sauté until softened, 5 minutes. Add chopped asparagus. Cook, covered, 10 minutes.
- Add rice, lemon zest, stock, salt and pepper. Partially cover; simmer for 30 minutes.
- Purée soup in batches in a blender or food processor. Return to pan. Stir in tarragon and the reserved asparagus tips. Simmer 3 minutes. Remove from heat. Stir in yogurt and serve.
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