Soup can be served cold or hot, depending on your desires. Cold soup is good for quick lunch, or you can take it for a picnic, served straight in a pretty small jar. Do not forget to serve it with fresh baguette or crunchy toast.
Ingredients:
2 cups chopped asparagus (reserve tops for serving)
1 cup sweet onion, chopped
3 tbsp basmati or other flavorful white rice
4 cups (1 liter) water,
150 ml cream.
Put the rice and onion in saucepan with water and boil for about 20 minutes until rice is almost cooked, then add asparagus and cook for another 5 minutes.
Puree soup in a blender and pass through a sieve.
Add cream and salt to taste. Reheat the hot. Chill the cold.
Decorate with the reserved asparagus tops and serve.
Enjoy!
