4 cups low-sodium chicken broth (homemade or store-bought), divided
½ cup chopped onion (medium)
½ cup chopped celery (1 medium rib)
1 package (10 ounces) frozen, no salt added asparagus spears, thawed
¼ cup uncooked rice
Dash ground white pepper
Dash ground nutmeg
In a large saucepan, heat 1 tablespoon broth over medium-high heat. Sauté onion and celery for 2 to 3 minutes or until onion is translucent, stirring occasionally.
Add remaining broth and bring to a boil.
Meanwhile, trim tips off asparagus and reserve. Cut stalks into 1-inch pieces.
Once the broth boils, stir in asparagus pieces (not tips) and rice; reduce heat and simmer, covered, for 15 minutes, or until rice is tender.
In a food processor or blender, process broth mixture until completely smooth. Return to pan.
Add asparagus tips, pepper, and nutmeg; reheat.
Nutrition values per serving: 94 calories, 1 g fat (0 saturated) 15 g carbohydrates, 2 g fiber, 3 g protein, 26 mg sodium.
“The New American Heart Association Cookbook: 25th Anniversary Edition” (2010 Random House)