Asparagus Rice Soup

Date: 2010.03.10 | Category: Cooking | Tags: soup,vegetable,vegetarian

I never loved asparagus until I had it in a Chinese dish as an adult.  I wish I had given it a shot earlier in my life because once I discovered it, I loved it.  It’s a great addition to just about any soup, casserole or slow cooker recipe.  This recipe is hearty thanks to the cheese and rice.  And it tastes better as leftovers.

Ingredients:

1 lb. fresh asparagus
6 c. water
salt to taste
3 Tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
3 Tbsp. parsley, roughly chopped
1/2 c. Arborio rice
3 oz. Caciocavallo cheese, shredded, or aged provolone
freshly ground pepper

Snap asparagus and peel about halfway up the stalk.  Cut into 1 1/2-inch lengths.  Cook asparagus in six cups of salted water until crisp-tender.  Lift asparagus out, reserving water.  Combine oil, garlic and parsley in soup pot and saute over low heat for a few minutes.  Return cooking water to pot, and bring to a boil.  Add rice, and cook until al dente.  Add asparagus and warm gently.  Remove from heat, and stir in cheese and pepper.  Serve immediately.

This could be what is for dinner tonight.  I can taste it in my mind.

xo–me