Ingredients
- 1 pepper parsley sprigs for (fresh ground garnish)
- 1,200 ml chicken broth
- 325 ml water in
- 270 gr asparagus
- 80 gr brown rice
- 70 gr celery fine (chopped)
- 65 gr carrot fine (chopped)
- 45 gr tips for (garnish)
- 40 gr onion fine (chopped)
- 16 gr green onions (minced)
- 16 ml soy sauce
- 2 gr parsley (chopped fresh)
- 2 ml pepper sauce (hot)
- 1 gr thyme
blend until smooth. Return soup to pot. Stir in asparagus, green onions, parsley, soy sauce, pepper sauce, and pepper to taste; return to simmer. Ladle into bowls and garnish with reserved asparagus tips and parsely springs. Makes 7 cups. Recipe By : Rosie Daley
