Asparagus and Rice Soup

 I love Soups!!!!

It’s asparagus season and I can’t get enough of it.

Asparagus in the grocery stores is a sign spring is on it’s way, even if the weather says other wise. This vegetarian asparagus soup was inspired by my love

for asparagus risotto. It has some of the same ingredients, arborio rice, parmesan, garlic and of course asparagus. If you don’t have

aborio rice, which is a short grain rice with a higher starch content use regular white  or brown rice.  Be sure to trim the asparagus

remove the tough lower part of the stems and reserve a few tips for garnish, just blanch them in the microwave for a minute.

I use an immersion blender to puree the soup still leaving it chunky,

if you want a smoother, creamer, consistency  blend the soup longer.

It’s one of those soups you make a big pot of, to reheat or freeze for a quick lunch or it’s hearty enough for a light dinner.

It’s a kinda of feel good soup,  to welcome warming  temperatures, and what better way to start looking forward to Spring than a

satisfying bowl of goodness, add a simple salad, some crusty bread and you have a simple, quick family meal, serve it in a soup tureen

with pretty white soup bowls and now a simple soup is fancy enough for company. If you make this easy, delicious recipe

be sure to leave me a comment, and  please don’t forget to tag me on Instagram that’s my favorite part!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 1/2 Lbs. fresh asparagus

1 cup arborio rice

2 russet potatoes cubed

1/3 cup olive oil 2 tablespoons butter

1 chopped onions

2 Tablespoons chopped garlic

2 to 3 bay leaves

2 tablespoons chopped Italian parsley

4 cups vegetable stock or water

salt and pepper to taste

Instruction

wash and cut asparagus into  2 inch strips discard the tough low part of the asparagus, reserve  a few  tips for garnishing

Heat oil and butter

Saute onion, garlic, until limp

Add  potatoes, cook until golden

Add the vegetable stock or water

Add asparagus simmer covered for 45 minutes

Remove from heat with an immersion blender puree the soup base

Return soup to fire add 1 cup arborio rice

Simmer 10 minutes until rice is cooked el dente

Stir in the 1 cup parmesan cheese

…Sprinkle with additional  Parmesan and Italian parsley ……Enjoy!!!!!