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When my kids decide that they actually LIKE asparagus,
When they are a little more adventurous for new flavors,
When my husband won’t be home for dinner,
When I’ve been at doctors appointments or shopping all day,
When I have some left over rice and pumpkin puree in the fridge,
THIS is what I make!
(Well, at least that’s what I did last night)
This soup was a really fun way to have some varied textures and flavors. While I used my pumpkin as a puree (since that is what I had), it would be equally delicious with diced pumpkin or squash.
2-3 cups of pumpkin puree or 2-3 cups of peeled and diced pumpkin or hard winter squash
1 lb asparagus, cut into 1 inch pieces
1 cup uncooked rice or 2- 2 1/2 cups cooked rice
1 bay leaf
1 TBS ground or rubbed sage
1/2 tsp ground pepper
6 cups chicken broth
2 cups heavy cream or milk
1/2 cup grated Parmesan cheese
Salt as needed
Cook up the sausage and drain it, setting it aside.
In a large pot, heat the Olive Oil on medium high, then cook the onions until translucent. Add the Garlic.
Add the sausage, and then add the chicken broth, as well as the bay leaf and the sage.
If using uncooked rice and or diced pumpkin/squash, add these now and boil gently for 20 minutes or so, until the rice is cooked and the squash is tender
Bring the broth mix to a gentle boil, then add the asparagus and pumpkin puree (if using).
Add the rice (if using cooked rice), and bring back to a simmer.
Add the cream or milk and the cheese just before serving.
Add the pepper, and add salt as needed.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Feel free to experiment with added vegetables! Had I thought of it or had the ingredients, I would have added some carrots and kale also. All in all, it was delicious, and I was delighted to see my small children, ages 1, 3, 6, and 7 shoveling in some vegetable goodness into their little mouths!