Asparagus Soup (Argenteuil)
Asparagus Soup (Argenteuil)
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  • 1 onion, coarsely chopped
  • 2 tablespoons (30 ml) butter
  • 4 cups (1 litre) asparagus, cut into 1-inch (2.5-cm) pieces
  • 5 cups (1.25 litres) chicken broth
  • 3 tablespoons (45 ml) long grain rice
  • Preparation
  • In a saucepan, sauté the onion in the butter. Add the asparagus and cook for 1 minute.
  • Add the broth and rice. Cover and simmer until the asparagus are tender, about 15 minutes.
  • In a blender, purée the soup until smooth, then pass the soup through a fine sieve to remove the remaining fibers. Season with salt and pepper.
  • Description
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