Cream of Asparagus Soup

Spray large heavy saucepan with Pam. Add ½ c chopped onions and ½ c chopped celery. Cook and stir over medium heat until tender. 

Stir in 1 (10 ½ oz) can of chicken broth and ¼ c white rice.

Simmer 20 min until rice is tender.

Meanwhile, in large saucepan with tight fitting lid, bring 1” of water to a boil. Place 1 lb asparagus in a steamer basket and set in pan to steam. Be sure asparagus is above the water line. Cook 10-15 min until tender.  Cut the tips from the asparagus and set aside. Chop the spears.

Add the spears and ½ c evaporated milk to rice mixture.

Boil. Reduce hear and simmer for 5 min.

Pour in blender and blend until smooth. Gradually pour in 1 ½ c evaporated milk.

Return to saucepan and heat.

Add ½ c fat free sour cream. Garnish with asparagus tops.