Cooking Rice In Soup Instead Of Water

asparagus and rice soup

John Kernick

To save time, prepare the base of this soup the night before.

Cal/Serv: 298

Yields: 8

Prep Time: 0 hours 25 mins

Total Time: 2 hours 0 mins

4 clove garlic

c. extra-virgin olive oil

2 tbsp. extra-virgin olive oil

2 c. russet potatoes

3 c. leeks

2 bay leaves

1 tbsp. coarse sea salt or kosher salt

1 1/2 lb. fresh asparagus

1 c. arborio rice

Freshly ground pepper, to taste

1/2 c. grated Grana Padano or Parmigiano-Reggiano

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Sauté 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 5 quarts water, bay leaves, and 1 tablespoon 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 remaining 2 tablespoons olive oil and 1/2 cup grated cheese. If desired, steam remaining asparagus and garnish. Serve hot.

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