SPRINGTIME ASPARAGUS SOUP A L’ORANGE WITH SMOKED CHICKEN AND MELTED BRIE SANDWICH

Ingredients

• 2 cups water
• 2/3 pound fresh asparagus spears
• 2 cans (10-3/4 ounces each) condensed cream of celery soup
• 1 cup cooked rice
• 1/2 cup whipping cream, whipped
• grated orange zest
• 1/2 cup mayonnaise
• 2 tablespoons sun-dried tomatoes in oil, pulverized in blender
• 4 BAYS^® English Muffins, split and toasted
• 12 ounces sliced cooked chicken breast (smoked or regular)
• 1/2 red bell pepper, cored, seeded and sliced into 3-inch strips
• 4 ounces Brie, sliced
• Italian parsley

Instructions

• In a medium saucepan, bring water to a boil. Cut tips and tender part of asparagus spears into 1/2-inch pieces. Add to water and blanch 1 to 2 minutes. Whisk in soup and rice. Heat thoroughly. Ladle into soup bowls. Garnish with a dollop of whipped cream and grated orange zest.
  
  
• Combine mayonnaise and pulverized sun-dried tomatoes in blender and blend until evenly combined. Spread each muffin half with 1 tablespoon sun-dried tomato mayonnaise. Top with chicken slices, red pepper strips and a slice of Brie. Place on baking sheet and broil about 2 minutes until cheese is melted and muffin is golden brown. Garnish with Italian parsley.