Welcome spring with this lovely, quick and easy asparagus soup.
Minestra di Asparagi e Risi
- 1 pound asparagus
- 6 cups water
- salt
- 3 Tablespoons extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 3 Tablespoons coarsely chopped flat leaf Italian parsley
- 1/2 cup Arborio rice
- 3 ounces caciocavallo cheese, shredded *(see Note)
- freshly ground black pepper
Snap off the tough ends of the asparagus and peel the stalks about halfway up. Cook the asparagus in 6 cups of boiling salted water for 3-4 minutes until it is tender but still crisp. Remove the asparagus, but Cut into pieces about one inch long. Reserve the cooking water and set aside.
Combine the olive oil, garlic and parsley and saute over low heat until garlic is soft and golden, about 3 minutes (do not let it burn). Add the reserved asparagus water and bring to a boil.
Lower the heat and bring broth to a gentle boil, add the rice and cook until al dente (about 15 minutes). Add the asparagus and warm for a minute or two.
Take the soup off the stove and add the caciocavallo cheese and grind some black pepper over the top. Stir well and serve immediately.
* Caciocavallo is made from sheep or cow milk and comes in the shape of a teardrop. The name means "cheese on horseback." It's widely available in grocery stores with an imported cheese section. You can substitute aged Provolone. Or, if you prefer, sprinkle freshly grated Parmesan on top--it won't be the same, but it will be delicious too.
Serve with broiled chicken breast, pork or veal chop, or Italian sausage, add a salad of fresh greens, a dish of strawberries, and crusty bread for a lovely spring dinner.
