SMOOTH ASPARAGUS AND RICE SOUP or CREMA DI ASPARAGI E RISO

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I like asparagus. I like the mild flavour, the colours, the texture and how they look but I have always had a problem with asparagus soup. I have tried all sorts of recipes, with cream, without cream, with yogurt or cheese but I was never really satisfied. There was always an empty note in the symphony of flavours (yes this sounds horribly pretentious but I really don’t know how to describe what it is I feel if not in this pompous way), it was as if it was something missing. I might be quite alone with this problem but when people has asked me about a recipe for asparagus soup I just couldn’t give them any that I really approved of. But now I have solved the problem, I have found my asparagus soup! It was just a matter of association while reading a food magazine where I saw a recipe of a rice soup that was blended into a smooth cream and I just knew that I had to apply this to asparagus. So I did. And I love it. I tried it plain, I tried it with a sprinkle of lemon juice and I tried it with a few drops of white truffle oil and I loved it in every single version. And the best thing is that it should be OK for almost everyone to eat, except for those who can’t eat rice obviously. Or asparagus.

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SMOOTH ASPARAGUS AND RICE SOUP or CREMA DI ASPARAGI E RISO
4 servings

25-30 asparagus spears, it depend on how big they are
The white of a leek
100 ml / 0.42 cup uncooked rice, I used Vialone nano, a risotto rice
1 liter / 4.22 cups vegetable stock
Salt
Olive oil

– Braise the sliced leek and the asparagus cut into pieces, after a couple of minutes you add the rice and go on braising for a minute or two, always stirring.
– Add the stock and simmer the soup under a half closed lid for 20-25 minutes until the rice is thourougly cooked.
– Run the soup in a blender until it’s creamy and smooth.
– Serve it with lemon juice or white truffle oil. Or just like it is!

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