top of page

Recipe of the Month

Asparagus Soup


A great soup for early spring!



2 tablespoons butter

2 cups chopped onion

¼ cup chopped, fresh sage

6 cups   low sodium chicken broth

2 tablespoons long grain rice

1 tablespoon   lemon zest

2 lbs asparagus, trimmed and sliced into ½ inch pieces

½ teaspoon salt


Melt butter in a large saucepan over medium heat. Sautee onion and sage for 4 minutes or until onion is soft.  Add broth, rice and lemon zest.  Cook covered for 20 minutes.


Stir in asparagus and salt.  Cook 4-6 minutes or until asparagus is tender.  Puree the soup with an immersion blender.

Serves 8

bottom of page