Emma Alter
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It was cold and rainy in my part of the world today and all I could think about for lunch was soup. It had to be made from what I had on hand in my kitchen, because I really didn't want to head out into the downpour. I decided on a broth kind of soup, rather than a cream soup, because somehow it just seemed to be more warming.
A quick check of my pantry and refrigerator revealed chicken stock, asparagus, wild leeks, dill, lemons and rice. It all came together quite quickly, and within half an hour we were sitting down to a big bowl of soup to make us feel better. It's not the most beautiful bowl of soup I've ever made, but it hit the spot.
You can use any kind of vegetable you like in a soup like this. Broccoli or zucchini would also work, as would a leafy vegetable such as kale or swiss chard. I would normally start with an onion, but I just happened to have the wild leeks. Then, just add as many layers of flavour as you like.
Asparagus Rice Soup
1 tbsp olive oil
3 wild leeks, or 1 medium onion, chopped finely
1/2 cup rice
5 cups chicken or vegetable stock
1/2 bunch asparagus, cleaned and broken into 1" long pieces
1/4 tsp dried chili flakes
1 tbsp fresh dill, chopped finely
salt and pepper to taste
juice of 1/2 lemon
- In a large pot, heat the olive oil. Add the leeks or onion, and saute until translucent, about 5 minutes.
- Add rice and chili flakes and stir to coat. Add stock and bring to a boil. Reduce heat and cover until rice is almost tender, about 15 minutes. Add asparagus and cook until tender, about 5 minutes. Add dill, lemon juice and salt and pepper to taste.
Difficulty Level: Easy
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