Ingredients
1 tablespoon butter1 tablespoon olive oil2 pounds fresh asparagus, trimmed and cut into 1-inch pieces1 medium onion, chopped1 medium carrot, thinly sliced1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried thyme2/3 cup uncooked long grain brown rice6 cups reduced-sodium chicken brothReduced-fat sour cream, optional Salad croutons, optional
Preparation
In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally.
Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally.
Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons.
