Quick Asparagus and Leftover Rice Soup for One

Asparagus was beautiful at the store the other day so I grabbed a bunch. Came home and roasted some with potatoes for a quick dinner then decided to make a bowl of soup with about eight medium sized uncooked spears for lunch. This Asparagus with Rice Soup was a very pleasant surprise and something I wouldn't hesitate to make again! The big flavor boost came from bacon fat (surprise! :@)

Once again this isn't so much a recipe as a suggestion to use your leftovers, cooked or uncooked, in ways that turn them into something new. Also, treat yourself well! I wouldn't hesitate to take 30 minutes to create a healthy, whole foods lunch for myself. This soup was truly the highlight of my work day!

Quick Asparagus and Leftover Rice Soup for One

2 Tblsp onion, small dice

2 tsp bacon fat-olive oil would be fine

1 clove garlic, minced

1/2 C water

1 tsp Chicken Better Than Bullion

Approx 8 spears of asparagus, washed, bottoms snapped off, tips reserved, stalks ground up

Fresh ground pepper

Approx 3/4 C milk-start with less and add more depending on how loose you want your soup

Approx 1/3 C Leftover cooked rice-I used Mexican Rice because that's what I had on-hand

1. Saute onion in fat for 5 minutes in 2 quart pot.
2. Add garlic, cook for 1 minute.
3. Add water, chicken base, ground up asparagus (I used my food chopper) and some black pepper. Bring to a boil and reduce to low simmer for about 15 minutes.
4. Add tips of asparagus and rice, bring to a quick boil and down to simmer.
5. Add milk and bring back to a simmer. Adjust S&P.
6. *Now, at this point if you are taking this for lunch in a thermos or plan to reheat later you are done. If you're eating it right away cook for a few more minutes until the tips are tender. If it's not thick enough for you, add a little flour to milk and thicken it up. 

Eat well and have a happy day:@)

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