Cream of Asparagus Soup

• 2 lb. asparagus
• 2 Tbs. olive oil
• 2 medium-sized onions, chopped (about 3 cups)
• 23 cup uncooked basmati or jasmine rice
• 2 low-sodium vegetable bouillon cubes
• 2 sprigs thyme

1. Trim ends from asparagus, and cut into 1/2-inch pieces, reserving tips.
2. Set asparagus aside.
3. Heat oil in large pot over medium heat.
4. Add onions, and saute 5 minutes, or until soft.
5. Stir in asparagus pieces, rice, bouillon cubes, thyme and 8 cups water.
6. Reduce heat, cover and cook 30 to 35 minutes, or until rice is very tender.
7. Remove thyme sprigs.
8. Transfer soup to blender or food processor in 2 batches (or use an immersion blender), and puree until smooth.
9. Return soup to pot, and add asparagus tips.
10. Simmer 1 to 2 minutes over low heat, or until asparagus tips are bright green and crisp-tender.
11. Ladle soup into bowls, and serve immediately.

asparagus, olive oil, onions, basmati, vegetable bouillon cubes, thyme

Taken from www.vegetariantimes.com/recipe/ldquo-cream-rdquo-of-asparagus-soup/ (may not work)