Asparagus & Rice Soup

Asparagus & Rice Soup

     4 cloves garlic, crushed 

     1/3 cup olive oil

     2 cups potatoes, cut into 1/2-inch cubes

     3 cups leeks, chopped, 1/4 inch of white and all green parts

     2  bay leaves

     1 tablespoon salt, plus more to taste

     1 1/2 pounds fresh asparagus, cut into 1/3-inch chunks, plus more spears for garnish

     1 cup Arborio rice

     Freshly ground pepper, to taste

     1/2 cup grated Parmigiano cheese plus more to taste

1. Sauté garlic with olive oil in a heavy-bottomed, 6-quart pot over medium-high heat for 1 to 2 minutes. 

2. Add potatoes and cook, stirring occasionally, until crusty but not browned, 4 to 5 minutes. 

3. Add leeks and cook until softened, 3 to 4 minutes

4. Add 5 quarts water, bay leaves, and 1 tablespoon salt. 

5. Stir well, scraping potatoes from pot bottom. 

6. Cover, bring to a boil and add cut asparagus. 

7. Lower heat to vigorous simmer and cook, uncovered, about 1 1/2 hours, stirring occasionally until reduced by a third.

8. Add rice, bring to a boil, and cook 10 minutes. 

9. Remove from heat and season with pepper and more salt to taste. 

10. Stir in remaining 2 tablespoons olive oil and 1/2 cup grated cheese. 

11. If desired, steam remaining asparagus and garnish. 

12. Serve hot.