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Asparagus and Brown Rice Soup
Asparagus and Brown Rice Soup
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1 TBS olive oil
1 - 2 tsp lemon juice
1 large Jersey Fresh leek
(white part and a little of the green)
2/3 cup light brown, long grain rice
5 cups defatted chicken broth
1/8 tsp celery seed
1½ lbs Jersey Fresh asparagus
1 tsp chicken stock base
1 TBS Jersey Fresh tarragon, mashed
1/4 tsp each of Jersey Fresh basil & salt
freshly ground black peppercorns to taste
1/2 cup Jersey dry white wine (Vermouth or Chablis suggested)
Jersey Fresh chives, minced for garnish


Rinse asparagus spears under cold running water. Drain well. With a sharp knife, cut off about 1 inch from bottom of stalks. Remove tips and reserve for use later in recipe. Peel spears and cut each stalk into 1 inch pieces. Chill stalks and tips in refrigerator, cover with plastic wrap. Rinse leek well in cold water. Cut off root and discard. Cut off top end, adding just a little of green stalk. Slice leek in half, lengthwise and fan layers. Soak briefly in lightly salted ice water. Drain and chop finely. Blend seasonings. Heat olive oil in medium saucepan over medium high heat. When oil begins to sizzle, reduce heat to medium. Add leek and sauté 5 - 6 minutes until softened. Add chicken broth and chicken stock base, brown rice, asparagus stalks and seasonings. Bring mixture to a boil. Reduce heat to simmer and partially cover saucepan. Simmer 25 minutes until vegetables are tender. While soup is simmering, place asparagus tips in one cup of boiling water. Cook 2 - 3 minutes and drain well. Immerse tips in cold water to stop cooking process and drain again. Cut tips crosswise into thin strips and reserve. Puree soup in batches in a blender. Return mixture to sauce pan and simmer for 10 minutes. Stir in white wine, lemon juice and asparagus tips. Serve hot or cold. If served cold, chill soup for sever hours and several in well-chilled bowls, garnished with chives. Contributed by: Natalie D. Cruickshank Princeton, NJ

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Asparagus and Brown Rice Soup
This is a QR Code
Scan here to get
this recipe on
your phone
1 TBS olive oil
1 - 2 tsp lemon juice
1 large Jersey Fresh leek
(white part and a little of the green)
2/3 cup light brown, long grain rice
5 cups defatted chicken broth
1/8 tsp celery seed
1½ lbs Jersey Fresh asparagus
1 tsp chicken stock base
1 TBS Jersey Fresh tarragon, mashed
1/4 tsp each of Jersey Fresh basil & salt
freshly ground black peppercorns to taste
1/2 cup Jersey dry white wine (Vermouth or Chablis suggested)
Jersey Fresh chives, minced for garnish


Rinse asparagus spears under cold running water. Drain well. With a sharp knife, cut off about 1 inch from bottom of stalks. Remove tips and reserve for use later in recipe. Peel spears and cut each stalk into 1 inch pieces. Chill stalks and tips in refrigerator, cover with plastic wrap. Rinse leek well in cold water. Cut off root and discard. Cut off top end, adding just a little of green stalk. Slice leek in half, lengthwise and fan layers. Soak briefly in lightly salted ice water. Drain and chop finely. Blend seasonings. Heat olive oil in medium saucepan over medium high heat. When oil begins to sizzle, reduce heat to medium. Add leek and sauté 5 - 6 minutes until softened. Add chicken broth and chicken stock base, brown rice, asparagus stalks and seasonings. Bring mixture to a boil. Reduce heat to simmer and partially cover saucepan. Simmer 25 minutes until vegetables are tender. While soup is simmering, place asparagus tips in one cup of boiling water. Cook 2 - 3 minutes and drain well. Immerse tips in cold water to stop cooking process and drain again. Cut tips crosswise into thin strips and reserve. Puree soup in batches in a blender. Return mixture to sauce pan and simmer for 10 minutes. Stir in white wine, lemon juice and asparagus tips. Serve hot or cold. If served cold, chill soup for sever hours and several in well-chilled bowls, garnished with chives. Contributed by: Natalie D. Cruickshank Princeton, NJ

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