ASPARAGUS AND RICE SOUP (MINESTRA DI ASPARAGI E RISO)
Make and share this Asparagus and Rice Soup (Minestra Di Asparagi E Riso) recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the asparagus; snap off the tough bottom stubs.
- Slice the spears crosswise into 1/3 inch chunks, including the tips.
- Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.
- Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.
- 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.
- Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.
- 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.
- 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.
- Cook uncovered about 1 ½ 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 and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.
- Season with freshly ground black pepper, and more salt to taste.
- Stir in 2 tablespoons olive oil and ½ cup grated cheese.
- Serve immediately in warm bowls, with more cheese and oil at the table.
BASIL TOMATO-RICE SOUP
Make and share this Basil Tomato-Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, heat oil over medium heat.
- Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
- In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
- Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
- Stir in parsley.
- **To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
- **If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.
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