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Asparagus & Wild Rice Soup

Source of Recipe

unknown


List of Ingredients

2 ¾ lbs. asparagus
3 T. unsalted butter
1 large onion, coarsely chopped
4 c. rich chicken stock
1 c. wild rice
½ c. chopped pecans
1 tsp. Sugar
pinch of salt
1 c. whipping cream
salt & freshly ground pepper
1 tsp. Lemon juice



Recipe

Cut off top 2 inches of each asparagus stalk. Cut tops into ½ inch pieces. Coarsely chop stalks. Melt 2 T. butter in large saucepan over medium heat. Add onion and chopped asparagus stalks and cook until onion is translucent, stirring occasionally, about 12 minutes. Add stock and ½ c. rice and bring to boil. Reduce heat, cover and simmer until rice is tender and soup thickens, stirring occasionally, about 1 hour.
Meanwhile, bring 4 cups lightly salted water t boil in medium saucepan. Add asparagus tops and cook until crisp-tender, about 2 minutes. Transfer to bowl using slotted spoon. Return water to boil. Add remaining ½ c. rice. Reduce heat, cover and simmer until rice is tender, about 45 minutes. Drain. Set aside.
Melt remaining 1 tablespoon butter in small skillet over low heat. Add pecans, sugar and pinch of salt, and saute 1 minute. Transfer nuts to baking sheet and bake until golden brown, about 8 minutes. Cool pecans completely.
Puree soup in blender in batches. (Be very careful when blending hot liquids. Do not fill the blender too full.) Strain soup into heavy large saucepan. (Can be prepared 1 day ahead. Cover and refrigerate rice, asparagus tops and soup separately. Store toasted pecans at room temperature in airtight container).
Bring soup to simmer. Stir in cream and rice. Add salt, pepper and lemon juice. Heat through. To serve, garnish soup with asparagus tops and pecans