Turn leftover broth into a springtime rice soup sensation
On Monday afternoons, the broth is transformed into tomato soup. In my home, the Sunday soup takes a different path. I turn it into a delicious rice soup with a fresh, spring touch.
Rice Soup was a staple on tables years ago, particularly when someone in the house was sick or had a sensitive stomach, or when the youngest family member visited for dinner. In my household, it still appears, with the addition of green asparagus for extra crispness and flavor, without complicating this simple recipe.
Rice soup with asparagus
Rice soup starts with a broth enriched with vegetables and, naturally, rice. A little cream and chopped dill or parsley are added to give it a velvety texture.
It's worth taking full advantage of asparagus's short season. This recipe is a perfect way to turn leftover broth into something new and delightful. The rice soup is light, nutritious, and so tasty that you'll find yourself repeatedly returning to this quick recipe.
Ingredients:
- About 2 quarts of broth
- 4 tablespoons of rice
- 11 ounces of fresh asparagus
- 1 carrot
- 1 parsley root
- 1 small onion
- 2 cloves of garlic
- 2 tablespoons of butter or olive oil
- Fresh dill or parsley
- Salt and pepper to taste
- 3.4 ounces of cream
Preparation:
- Peel the carrot and parsley root, then dice them into small cubes or slices. Finely chop the onion and press the garlic through a garlic press.
- In a heavy-bottomed pot, heat the butter or olive oil. Add the chopped onion and sauté over medium heat until translucent.
- Add the carrot, parsley root, and sauté for a few minutes, stirring occasionally.
- Add the garlic and sauté for about a minute, careful not to burn it.
- Rinse the rice and add it to the pot with the vegetables. Sauté briefly until it becomes translucent.
- Pour in the hot broth and cook, covered, until the rice is tender.
- Break off the tough ends of the asparagus.
- Cut the green parts into smaller pieces, leaving the tips whole.
- Add the chopped asparagus to the soup when the rice is almost tender. Cook for another 5-7 minutes until the asparagus is tender but firm and retains its green color.
- Add the asparagus tips in the last 2-3 minutes to prevent them from overcooking.
- Season the rice soup with salt and pepper to taste.
- Finally, stir in the cream and add the chopped herbs.
Serve the rice soup with asparagus warm. Enjoy!
