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