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Springtime Asparagus and Dill Soup

Adding the small amount of rice to the soup base adds body to the soup without overpowering the asparagus flavour. A welcoming, low fat soup that can be served year round.

Preparation Time: 10 minutes
Cook Time: 20 minutes
Serving: 4 to 5 servings

Ingredients:

•   300 g (1 bag) Europe's Best® Asparagus Spears, partially defrosted
•   30 mL (2 tbsp) butter or olive oil
•   1 onion, chopped
•   30 mL (2 tbsp) rice (uncooked)
•   1 L (4 cups) chicken or vegetable stock
•   2 mL (1/2 tsp) salt
•   45 mL (3 tbsp) chopped fresh dill, divided

Preparation:

1.  With a sharp knife, cut asparagus into 1-inch (2 cm) pieces, keeping asparagus tips separate to use as a garnish.
2.  In a large saucepan, heat butter over medium heat. Add onion, rice, 2 cups (500 mL) stock and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally, until rice is almost cooked. Add remaining 2 cups (500 mL) stock. Bring to a boil. Add asparagus pieces (without tips) and 2 tbsp (30 mL) dill and cook, uncovered for 3 to 4 minutes, until asparagus is tender. Purée soup until very smooth with an immersion blender, food processor or blender.
3.  Return soup to saucepan. Season to taste. Stir in reserved asparagus spears and heat soup. Garnish with remaining 1 tbsp (15 mL) chopped dill.

Make Ahead:
Soup can be made up to end of Step 2. Place in bowl, cover and refrigerate up to one day ahead. Reheat and stir in asparagus tips and remaining dill.

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