Recipe of the Month
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.