Asparagus and Rice Soup:
(Barely adapted from Judy Rodgers’ Zuni Cookbook)
Notes Before You Start:
- You can use long, medium or short-grained rice in this recipe. You literally just simmer the rice until done. We recommend brown rice for the nutritional values however only add this if the rice is precooked due to the much longer cooking times.
What You Get: A fantastic soup in under 30 minutes. A great use of asparagus.
How Long? 30 minutes total and about 5 minutes of active time. You just need to chop the onions, asparagus and bacon. Make this dish any time.
- 4 tablespoons good olive oil
- 1 and 1/2 cups diced onions (one large onion)
- 1/4 cup white rice
- 4 cups chicken stock
- 2 cloves garlic, chopped
- 8 oz. asparagus, stems removed, sliced diagonally into 1/8 inch pieces
- 4 oz. bacon or pancetta, diced * to make vegetarian or less fat, use olive oil
- Salt and pepper
- Bay leaf
- ¼ Lemon juice
- Place a medium saucepan over medium heat. When hot, add oil, onions and a pinch of salt. Cook the onions, stirring occasionally, until they soften and become translucent, about 10 minutes.
- Add the rice and chicken stock to the pot bring to a boil and then reduce to a simmer. Cover the pot and cook until the rice is done, about 15-20 minutes depending on the rice. Stir occasionally. Add thyme, bay leaf and juice of ¼ lemon
- Meanwhile, place a medium-sized skillet over medium-high heat. Add the bacon and cook for 2-3 minutes or until slightly brown and rendering some fat. Add the asparagus and stir to coat with the bacon fat. Then cook, without stirring for about 4 minutes. Stir and cook for another 4 minutes. The asparagus should be tender. Cook for 4 minutes more if it is not ready. Remove from heat when asparagus is done.
- Once the asparagus is ready and the rice is done in the pot, add the asparagus and bacon to the pot. Stir to combine. Grind in a good amount of black pepper and serve.