Asparagus And Rice Soup (Minestra Di Asparagi E Riso)

1. 1

   Rinse the asparagus; snap off the tough bottom stubs.

2. 2

   Slice the spears crosswise into 1/3 inch chunks, including the tips.

3. 3

   Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.

4. 4

   Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.

5. 5

   Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned-lower the heat if necessary-4-5 minutes.

6. 6

   Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.

7. 7

   Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom.

8. 8

   Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing.

9. 9

   Cook uncovered about 1 1/2 hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor-tasting is the way to test for doneness.

10. 10

    Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.

11. 11

    Season with freshly ground black pepper, and more salt to taste.

12. 12

    Stir in 2 tablespoons olive oil and 1/2 cup grated cheese.

13. 13

    Serve immediately in warm bowls, with more cheese and oil at the table.

* Per serving · 4 servings · Values may vary.