Hearty Healing Spring Greens and Wild Rice Soup

Prep time
0:30
Total Time
2:00
Rating
5
4 ratings
Servings
10

Celebrate spring with this rich and creamy combination of asparagus, rice and everything nice!

Ingredients

  • 2 tablespoons Organic Valley Salted Butter
  • 2 tablespoons peeled and minced fresh garlic
  • 2 tablespoons peeled and minced shallots
  • 1 cup mushrooms, wiped clean and sliced thin (criminis, shiitakes, or your seasonal choice)
  • 34 cup wild rice, rinsed
  • 34 cup long-grain brown rice, rinsed
  • 4 carrots, cut lengthwise and diagonally sliced (medium-sized)
  • 4 pints chicken stock (can substitute veggie broth)
  • 2 bunches asparagus, trimmed and cut into 1 inch pieces
  • 2 cups beet greens (or baby spinach, bok choy, etc., seasonal and regional)
  • 2 cups Organic Valley Half & Half
  • 1 red bell pepper, seeded and chopped (medium-sized)
  • 1 tablespoon washed and patted dry, chopped fine fresh parsley
  • 12 teaspoon dried tarragon (or to taste)
  • sea salt & black pepper to taste

Directions

In a large heavy soup pot or Dutch oven, saute garlic, shallots and mushrooms in butter, over medium heat, for 5 minutes. Add rinsed wild and brown rices and cook for another 3 minutes. Add carrots and chicken stock, and turn up the heat to medium-high until boiling. Allow mixture to boil for 10 minutes or so, then reduce heat to low and cover the pot. Allow soup to simmer for 35 minutes.

While soup is simmering, prepare the asparagus by trimming the tough ends off and cutting into 1" pieces, reserving the beautiful tips in a separate bowl. Simmer asparagus spears and seasonal greens in a bit of water until bright green and crisp-tender. Place semi-cooled greens in a food processor with 2 cups of half and half (or heavy cream if you dare), and process until smooth and creamy.

Add creamy greens to the rice mixture (rice will still be slightly firm), along with the chopped red bell pepper, parsley and tarragon. Simmer until rice is tender, about 20 minutes, then add the reserved asparagus tips. Allow to simmer for another 20 minutes or until soup is of desired consistency. Add sea salt and pepper to taste.

Serving Suggestions

For a full meal soup, add cubed cooked chicken breast!

 

Top with fresh watercress, chives, parsley or Organic Valley's famous Pepper Jack Cheese!

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