Ingredients
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1 tablespoon butter
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1 tablespoon vegetable oil
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1/4 cup onion, minced
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2 tablespoons garlic, minced
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1/2 cup long grain rice
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1 bunch fresh asparagus (can use 8 ounce pkg. frozen)
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4 cups broth (chicken or vegetable)
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1/8 teaspoon seasoning salt
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1/8 teaspoon red pepper flakes
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1 tablespoon cream (or 1 tablespoon unsweetened soymilk or milk)
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1/8 teaspoon ground black pepper (I use white pepper)
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12 croutons, 3-4 per bowl
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1 pinch saffron
Instructions
- In a dutch oven, saute onion and garlic in 1 tablespoon of oil until softened.
- Add rice and brown for 30 seconds.
- Add asparagus, and saute' for 2/3 minutes, adding broth and warm until comes to boil. Add all seasonings, but not topping.
- Cover and cook this mixture, (in low/medium) for 20 minutes, or until rice has softened.
- Blend mixture (reserve 1/4 cup of rice, asparagus mixture in pot) until blended and smooth.
- Add blended mixture back into pot and warm, adding cream at end, stir gently.
- Ladle into soup bowls, add topping as desired.