4 Servings
10 ounces asparagus
1/4 cup uncooked rice
1/2 cup chopped onions
1/2
cup celery, chopped
4 cups chicken broth
freshly ground black pepper, (optional)
dash nutmeg
1 1/2 tablespoons margarine
In a large saucepan over medium
high heat, melt margarine. Add onion and celery and sauté until onion is translucent.
Add chicken broth and bring to a boil. Trim tips off asparagus and save. Cut stalks
into 1 inch
lengths and add to broth. Stir in rice. Cover, reduce heat and simmer
for 15 minutes, or until rice is soft. Place mixture in blender and process until
completely smooth. Return mixture to pan, add reserved asparagus tips and seasonings
and reheat.
Amount Per Serving
Calories 137 Calories from Fat 52
Percent Total Calories
From:
Fat 38% Protein 14% Carb. 48%
Nutrient Amount per Serving Value
Total Fat 6 g 9%
Saturated Fat 1 g 6%
Cholesterol 0 mg 0%
Sodium 1529 mg 64%
Total Carbohydrate 16 g 5%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 5 g
Vitamin A 18% Vitamin C 42% Calcium 0% Iron 7%
