300 g (1 bag) Europe's Best® Asparagus Spears, partially defrosted
30 mL (2 tbsp) butter or olive oil
1 onion, chopped
30 mL (2 tbsp) rice (uncooked)
1 L (4 cups) chicken or vegetable stock
2 mL (1/2 tsp) salt
45 mL (3 tbsp) chopped fresh dill, divided
1. With a sharp knife, cut asparagus into 1-inch (2 cm) pieces, keeping asparagus tips separate to use as a garnish.
2. In a large saucepan, heat butter over medium heat. Add onion, rice, 2 cups (500 mL) stock and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally, until rice is almost cooked. Add remaining 2 cups (500 mL) stock. Bring to a boil. Add asparagus pieces (without tips) and 2 tbsp (30 mL) dill and cook, uncovered for 3 to 4 minutes, until asparagus is tender. Purée soup until very smooth with an immersion blender, food processor or blender.
3. Return soup to saucepan. Season to taste. Stir in reserved asparagus spears and heat soup. Garnish with remaining 1 tbsp (15 mL) chopped dill.
Soup can be made up to end of Step 2. Place in bowl, cover and refrigerate up to one day ahead. Reheat and stir in asparagus tips and remaining dill.