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
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.
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