Asparagus and Rice Soup

Name: Asparagus and Rice Soup
Yield: makes about 3 quarts, serving 8
Ingredients: 1 1/2 pounds fresh asparagus spears; 1/2 cup extra-virgin olive oil, plus more for serving; 4 plump garlic cloves, crushed and peeled; 2 cups potatoes peeled and cut in 1/2-inch cubes; 3 cups chopped leek, 1/4-inch pieces, white and green; 5 quarts water; 2 bay leaves; 1 tablespoon coarse sea salt or kosher salt, plus more to taste; 1 cup Arborio rice; Freshly ground black pepper to taste; 1 cup freshly grated Grana Padano or Parmigiano-Reggiano; A heavy-bottomed 6-quart saucepan or soup pot, with a cover

December 14, 2011

This simple soup can be made anytime, but it is best with locally grown asparagus (if you can possibly get it) with the sweetness of springtime. It’s also important to cook this soup sufficiently to develop the full flavor and silkiness from the base of leek and potatoes.

Recipe notes

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