If there's fresh asparagus in the market then it's spring ... even if the thermometer says 40 degrees! We actually had snow flurries the other day! Some spring! Today looks to be a bit nicer - it's always nice to have sun on Tax Day...truly, the only bright spot for us! This dish would have received 5 dangs...but I'd say it's a solid 4-danger on the old meter. The asparagus was a bit on the mushy side after all the cooking - next time I'd make a few changes, like cutting the asparagus in bigger pieces so it can be removed and mashed or blended up and also, I would reserve some asparagus and then roast it so I could add it to the soup right before serving. But still...it's dang, dang, dang, dang good!
I would be remiss if I didn't give you this heads-up...the mister accompanied me to church on Easter Sunday - he rarely darkens the doors, ever since he realized the roof of the church wasn't lightening proof. So, since the mister was in church on Sunday, a rare a sighting as a flying Do-Do bird, then you can pretty well be guarandamteed that you-know-what is frozen over...or very close to being so. Consider yourselves warned.
This is about as comforting as it gets. It's cooked for an hour and a half, so the broth is reduced by a third and the flavors are condensed and married in the most delightful way. You'll like this...I promise.
Asparagus and Rice Soup - Adapted from Country Living, May 2009
4 large garlic cloves, crushed and peeled
1/3 cup extra-virgin olive oil
2 cups 1/2-inch-cubed potatoes (about 2 russet potatoes)
3 cups chopped leeks, 1/4-inch of white and all green parts
2 bay leaves
1 teaspoon coarse sea salt, plus more to taste
1 1/2 lbs. fresh asparagus, cut into 1-inch chunks
4 cans (14 oz.) vegetable broth
1 cup water
1 cup Arborio rice
freshly ground pepper to taste
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Saute garlic with 1/3 cup olive oil in a heavy-bottomed, 6-quart pot over medium-high heat for 1 to 2 minutes. Add potatoes and cook, stirring occasionally, until crusty but not browned, 4 to 5 minutes. Add leeks and cook until softened, 3 to 4 minutes. Add vegetable broth, water, bay leaves and salt. Stir well, scraping potatoes from pot bottom. Cover, bring to a boil, and add cut asparagus. Lower heat to vigorous simmer and cook, uncovered, about 1 1/2 hours, stirring occasionally, until reduced by a third. Add rice, bring to a boil, and cook 10 minutes. Remove from heat and season with pepper and more salt to taste. Stir in 1/2 cup of the grated cheese. Ladle into soup bowls and top each bowl with additonal cheese. Serves 8.
"Puttering is really a time to be alone, to dream and to get in touch with yourself...To putter is to discover." ~ Alexandra Stoddard
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One year ago today: Black Bean and Corn Salad
