Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

"Green peppercorns have a clean, mild flavor that goes well with fresh vegetables, and they blend nicely with the soup." --Chris Pancerella Gayman, Carlisle, PA

Chris Pancerella Gayman, Carlisle, Pennsylvania
Recipe by Cooking Light May 2007

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Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken broth and asparagus in a medium saucepan over medium-high heat; bring to a simmer. Cook 8 minutes or until asparagus is tender. Remove from heat.

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  • Heat butter and olive oil in a small skillet over medium-high heat. Add sliced shiitake mushrooms to pan; cook 3 minutes or until mushrooms begin to brown. Set aside.

  • Preheat broiler.

  • Place bread on a baking sheet covered with foil; coat bread with cooking spray. Broil 2 minutes or until golden brown. Turn bread over, and sprinkle evenly with cheese. Broil 2 minutes or until cheese bubbles.

  • Pour asparagus mixture into a blender. Add rice, peppercorns, and salt; puree until smooth. Ladle 1/2 cup soup into each of 8 bowls; top evenly with mushrooms. Top each serving with 1 crouton.

Nutrition Facts

86 calories; calories from fat 27%; fat 2.6g; saturated fat 1.2g; mono fat 0.9g; poly fat 0.1g; protein 4.3g; carbohydrates 11.9g; fiber 1.9g; cholesterol 6mg; iron 0.9mg; sodium 234mg; calcium 64mg.
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