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Asparagus and Brown Rice Soup

This piquant, chunky, and low-calorie soup looks festive and is nicely filling as a lunch, served with bread and followed by a piece of fruit. The recipe was contributed by a Floridian I know only as Roz, but who has been a great supporter of this site as well as a brainstormer on soup techniques. Roz thinks the recipe orginally came from an article about Oprah Winfrey, but she suggests blending the soup for a finer texture. Serve hot to 4 people for a filling lunch. Thanks, Roz!

Garnish: chopped scallions

Cook the brown rice in advance. Combine the stock, cooked rice, celery, onion, carrot, soy sauce, Tabasco, and white pepper in a large saucepan. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the asparagus and cook 15 more minutes.

When ready to serve, ladle into bowls and sprinkle with chopped scallions.