springtime rice soup: transforming leftovers with asparagus
On Monday afternoons, the broth transforms into tomato soup. In my home, however, the evolution of the Sunday soup takes a different direction. I turn it into a delicious rice soup with a crispy, springtime accent.
Rice soup was a staple on tables years ago. It was especially common when someone in the house was unwell, had a sensitive stomach, or when the little ones were joining us for dinner. In my home, it still makes an appearance, but with the added touch of green asparagus, adding crispness and flavour without complicating the already simple recipe.
Rice soup with asparagus
The base of rice soup is a broth, which is additionally enriched with vegetables and, as the name suggests, rice. A bit of cream is also added to give it a velvety and creamy texture, along with chopped dill or parsley.
Before you find Polish strawberries at the market, try the recipe for Strawberry Mousse
It's worth taking full advantage of the short asparagus season. This recipe lets you transform leftover broth into something completely new. The rice soup is light, nutritious, and so tasty that you'll come back to this quick recipe time and again.
Ingredients:
- About 2 litres of broth,
- 4 tablespoons of rice,
- 300 grams of fresh asparagus,
- 1 carrot,
- 1 parsley root,
- 1 small onion,
- 2 cloves of garlic,
- 2 tablespoons of butter or olive oil,
- Fresh dill or parsley,
- Salt and pepper to taste,
- 100 grams of cream.
Preparation:
- Peel the carrot and parsley root, then dice them into small cubes or slices. Finely chop the onion and press the garlic through a garlic press.
- In a heavy-bottomed pot, heat the butter or olive oil. Add the chopped onion and sauté over medium heat until translucent.
- Add the carrot and parsley root, and sauté for a few minutes, stirring occasionally.
- Add the garlic and sauté for about a minute, being careful not to burn it.
- Rinse the rice and add it to the pot with the vegetables. Sauté briefly until the rice becomes translucent.
- Pour in the hot broth and cook covered until the rice is tender.
- Break off the ends of the asparagus.
- Cut the green parts into smaller pieces, leaving the tips whole.
- When the rice is almost tender, add the chopped asparagus to the soup. Cook for another 5 to 7 minutes until the asparagus is tender but still firm and retains its green colour.
- Add the asparagus tips in the last 2 to 3 minutes to prevent them from overcooking.
- Season the rice soup with salt and pepper to taste.
- Finally, add the cream and chopped herbs to the soup.
Serve the rice soup with asparagus warm. Enjoy!
