Serves 4: 100 g USA Wild Rice (cooked) 400g young, green asparagus (the thinnest spears you can find) 300 ml vegetable stock 3-4 tbsp crème fraiche 1 tbsp butter lemon juice chervil leaves salt, white pepper
Preparation: 1. Prepare the asparagus by trimming the lower part of the stalks. Put the asparagus spear tips to one side and cut the remaining stalk in 2cm long pieces. Melt the butter in a saucepan and sauté the asparagus stalk pieces. 2. Then add enough stock to completely cover the asparagus. Cook on a medium heat until tender. In the meantime blanch the asparagus tips for 1-2 minutes. 3. Purée the cooked asparagus pieces in the blender, then add the remaining stock, crème fraiche, wild rice and the asparagus tips and warm through. The soup should have a smooth consistency. Finally, season with the salt, pepper and lemon juice. Garnish with the chervil then serve. Time: approx. 30 minutes Nutrient value per serving: 648 kJ 155 kcal 6 g proteins 5 g fat 21 g carbohydrates Recipe from The USA Rice Federation