2 Lbs. asparagus, trimmed
1 Tbsp. butter
1/2 Cup rice
1 Small onion, chopped
5 Cups chicken stock
freshly grated nutmeg
Salt and freshly ground white pepper
2 Tablespoon lemon juice
1 cup chilled whipping cream
Cook asparagus in large pot of boiling water, salted until crisp and tender, about 1 minute. Drain, refresh under cold water and drain again. Cut off asparagus tips and reserve. Cut stalks into 1 inch pieces set aside. Melt butter in heavy medium saucepan over low heat. Add rice and onion and sauté until rice is opaque, about 5 minutes. Add 5 cups stock and bring to the boil. Reduce heat and simmer until rice is very soft, stirring occasionally, About 30 minutes. Add asparagus stalks and bring to boil. Add nutmeg, salt & pepper. Cook about 5 minutes. Puree soup in batches in a blender. Strain through a sieve set over a large bowl. Add lemon juice and refrigerate until well chilled. Can be prepared 1 day ahead. Cover and refrigerate reserved asparagus tips separately.
Stir cream into soup, thin with more stock if desired. Taste and adjust seasoning. Ladle soup into bowls. Top with reserved asparagus and serve.
OK... here it is! The best chili recipe you've ever eaten! This is a rich spicy chili with lot of flavor. It will warm you to the bone. Perfect for cold winter days! Angela just won the chili cook off in her office with this recipe!