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1 16-ounce can cut asparagus with liquid
1 cup cooked rice
1/4 cup chopped onion
1/2 cup chopped celery
1 1/2 cups skim milk
ground black pepper
pinch of nutmeg


1) Place canned asparagus and liquid in a blender with the onion, celery and cooked rice.

2) Blend on slow speed until pureed. Pour into a saucepan. Stir in milk. Season, and heat to boiling. Serve immediately.

Yield – 1 1/4 quarts

Calories/serving: 1 cup = 95