This hearty soup is almost like a thick, creamy risotto. It had such great flavors, and was perfect on a chilly night.
Recipe: Asparagus and Rice Soup (from Pots and Pins):
4 large garlic cloves, minced
1/3 cup extra-virgin olive oil
2 cups 1/2-inch cubed russet potatoes
3 cups chopped leeks, white and light green parts
2 bay leaves
1 tsp coarse sea salt
1 1/2 lbs fresh asparagus, cut into 1-inch chunks
7 cups vegetable broth
1 cup water
1 cup arborio rice
freshly ground black pepper to taste
1 cup freshly grated Parmesan cheese
Saute garlic with oil in a large, heavy pot over medium-high heat 1-2 minutes. Add potatoes and cook, stirring occasionally, until crusty but not browned. Add leeks and cook until softened. Add vegetable broth, water, bay leaves and salt. Stir well, scraping the bottom of the pot. Cover, bring to a boil, and add the cut asparagus. Lower heat to vigorous simmer and cook, uncovered, about 1-1 1/2 hours, stirring occasionally, until reduced by a third. Add rice, bring to a boil, and cook 10 minutes. Remove from heat and season with s&p to taste. Stir in 1/2 cup of the parmesan cheese. Ladle into soup bowls and top with additional cheese.