Spring symphony: Transforming Sunday broth into rice soup
On Monday afternoons, the broth is transformed into tomato soup. However, in my household, the evolution of the Sunday soup takes a different direction. I transform it into a delightful rice soup with a fresh, spring twist.
Rice Soup was often found on dining tables in the past. It was especially favoured when someone in the family was unwell or had a sensitive stomach, or when the little ones were coming over for a meal. It continues to appear in my home, now enhanced with the addition of green asparagus, which contributes crispness and flavour without complicating the already simple recipe.
Rice soup with asparagus
The base of rice soup is a broth, which is further enriched with vegetables and, as the name implies, rice. A little cream and chopped dill or parsley are also added to provide a velvety and creamy texture.
It's worth making the most of asparagus's brief season. This recipe allows you to transform leftover broth into something completely new. The rice soup is light, nutritious, and so delicious that you'll find yourself repeatedly returning to this quick recipe.
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 ml of cream.
Preparation:
- Peel the carrot and parsley root, then dice them into small cubes or slices. Finely chop the onion and crush the garlic using a garlic press.
- In a heavy-bottomed pot, heat the butter or olive oil. Add the chopped onion and sauté over a medium heat until translucent.
- Next, stirring occasionally, add the carrot and parsley root and sauté for a few minutes.
- Finally, add the garlic and sauté for about a minute, careful not to let it burn.
- Rinse the rice and add it to the pot with the vegetables. Sauté briefly until it becomes translucent.
- Pour in the hot broth and cook, covered, until the rice is tender.
- Snap off the ends of the asparagus.
- Cut the green parts into smaller pieces, keeping the tips whole.
- Add the chopped asparagus to the soup when the rice is almost cooked. Cook for another 5-7 minutes until the asparagus is tender but firm and retains its vibrant green colour.
- Add the asparagus tips in the last 2-3 minutes to prevent them from overcooking.
- Season the rice soup with asparagus with salt and pepper to taste.
- Finally, add the cream to the soup and stir in the chopped herbs.
Serve the rice soup with asparagus warm. Enjoy!
