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Brown-rice Soup With Asparagus - Daley

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      Title: BROWN-RICE SOUP WITH ASPARAGUS - DALEY
 Categories: Low-fat/low, Rice, Soups, Vegetables
      Yield: 7 Servings
 
    2/3 c  Brown rice
     12 oz Asparagus
    2/3 c  Celery -- chopped fine
    1/3 c  Onion -- chopped fine
    1/3 c  Carrot -- chopped fine
    1/2 ts Thyme
      5 c  Chicken broth, defatted
      2 tb Green onions -- minced
      1 tb Parsley -- chopped fresh
      1 tb Soy sauce, low sodium
    1/2 ts Hot pepper sauce
           Fresh ground pepper
           Parsley sprigs -- for
           Garnish
 
  1. Combine rice with 1 1/3 cups water in medium saucepan. Bring to
  boil, reduce heat and simmer until rice is tender and water is
  absorbed, 45 minutes.
  
  2. Meanwhile, trim woody ends off asparagus; discard ends. Bring
  large pot of water to boil.  Add asparagus and cook until
  tender-crisp, 2 minutes. Drain and rinse under cold water.  Cut into
  1-inch pieces, reserving 1/4 cup tips for garnish. Set asparagus
  aside.
  
  3. Coat bottom of large pot or Dutch oven with vegetable cooking
  spray. Add celery, onion, carrot, and thyme; cover and cook, stirring
  occasionally, over low heat, until tender, 10 minutes. Add broth and
  rice; bring to boil and simmer 10 minutes.
  
  4. Transfer to blender in small batches and carefully blend until
  smooth. Return soup to pot.  Stir in asparagus, green onions,
  parsley, soy sauce, pepper sauce, and pepper to taste; return to
  simmer. Ladle into bowls and garnish with reserved asparagus tips and
  parsely springs. Makes 7 cups.
  
  Recipe By     : Rosie Daley
 
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