This simple soup can be made anytime, but it is best with locally grown asparagus (if you can possibly get it) with the sweetness of springtime. It’s also important to cook this soup sufficiently to develop the full flavor and silkiness from the base of leek and potatoes.
Recipe information
Yield
makes about 3 quarts, serving 8
Ingredients
Recommended Equipment
Preparation
Step 1
Rinse the asparagus, and snap off the tough bottom stubs. Slice the spears crosswise into 1/3-inch chunks, including tips.
Step 2
Pour 1/3 cup of the olive oil into the pot, drop in the crushed garlic, and set over a medium-high flame. Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil. Cook, stirring now and then, until the potatoes are crusty and starting to stick to the bottom but not browned—lower the heat if necessary—4 or 5 minutes. Stir in the chopped leeks, and cook until softened and sizzling, 3 or 4 minutes more.
Step 3
Pour 5 quarts of water into the pot, drop in the bay leaves and tablespoon of salt, and stir well, scraping up any crusty potatoes on the bottom. Cover, and bring to the boil over high heat. Stir in all the cut asparagus, return to the boil, and adjust heat to keep the broth bubbling steadily and slowly reducing.
Step 4
Cook uncovered for 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. Stir in the rice, return to the boil, and cook for 10 minutes, until the grains are al dente, then turn off the heat.
Step 5
Season with freshly ground black pepper, and more salt to taste. Stir in 2 tablespoons fresh olive oil and 1/2 cup grated cheese. Serve immediately in warm bowls, with more cheese and oil at the table.
