Creamy Asparagus And Wild Rice Soup Healthy, nutritious and oh so tasty! California wild rice adds a nutty, chewy flavor to already delicious asparagus. 2 pounds fresh green asparagus 2 tablespoons butter 3 cups vegetable broth 2 cups heavy cream 3 cups California wild rice, cooked ½ teaspoon salt ¼ teaspoon ground white pepper 1 teaspoon lemon juice 10 fronds fresh chervil leaves, garnish

Directions Cut off asparagus tips, blanch 1 minute in boiling salted water, drain; set aside. Cut remaining asparagus into bite-size pieces; sauté in butter 2 minutes. Add broth to cover asparagus; simmer until tender. Pour mixure into blender; pureé. In soup kettle, combine pureé mixture, remaining broth, cream, wild rice, asparagus tips, salt, pepper and lemon juice; heat through. Garnish each serving with chervil. Makes 10 servings. Compliments of California Wild Rice Advisory Board :: www.cawildrice.com