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.

Arborio Rice and Savoy Cabbage Soup

Arborio Rice and Savoy Cabbage Soup

3 tablespoons olive oil

1 small savoy cabbage, shredded

1 teaspoon thyme

1 teaspoon basil

dash of cayenne 

6 cups vegetable broth

½ cup Arborio rice

4 slices whole grain bread

2 cloves garlic, halved

Grated Parmesan cheese for garnish, optional

1. Heat oil in large pot over medium heat. 
2. Add cabbage, and stir to coat with oil. 
3. Stir in broth, thyme, basil, and cayenne, and season with salt and pepper. 
4. Cover, and bring to a boil. 
5. Reduce heat to medium, and simmer 15 minutes.
6. Stir in rice, and season with salt once more. 
7. Cover, and simmer 15 minutes, or until rice is tender.
8. Meanwhile, rub each bread slice with ½ clove garlic. 
9. Toast bread, then cut into fingers or cubes. 
10. Divide garlic toast fingers among 4 soup bowls. 
11. Ladle soup over toast, and sprinkle with Parmesan cheese, if desired.

Pumpkin Risotto

2

2 tablespoons olive oil

1 1/3 cups fresh pumpkin, peeled and cut into 3/4-inch dice

2 medium white onions, finely diced

¾ cup dry riesling

1 ½ teaspoons nutmeg

About 1 teaspoon freshly ground white pepper

1 teaspoon salt

7 cups vegetable stock 

5 tablespoons butter

1 ½ cups arborio rice

3 tablespoons finely chopped fresh flat-leaf parsley 

½ cup freshly grated Parmesan cheese

1. Heat the oil in a medium saucepan.

2. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes.

3. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally until most of the liquid has evaporated, about 12 minutes.

4. Remove from the heat and let cool slightly.

5. In a food processor, puree the pumpkin mixture until smooth.

6. Transfer to a small bowl.

7. In a medium saucepan, bring the vegetable stock to a boil over moderate heat.

8. Reduce the heat to low and keep the stock hot.

9. In a medium saucepan, heat 2 ½ tablespoons of the butter until it begins to sizzle.

10. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes.

11. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.

12. Reduce the heat to moderate and gradually add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes.

13. Stir in the pumpkin puree.

14. Continue adding the remaining 3 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer.

15. The risotto will be quite loose.

16. Stir in the parsley and the remaining 2 ½ tablespoons butter.

17. Spoon the risotto into 6 warmed soup plates and sprinkle the Parmesan on top.

18. Serve immediately.

Arborio Rice and Savoy Cabbage Soup

Arborio Rice and Savoy Cabbage Soup

2

3 Tbs. olive oil

1 small savoy cabbage, shredded

6 cups vegetable broth

salt and pepper

1/2 cup Arborio rice

1 carrot, grated

4 slices whole wheat bread

2 cloves garlic, halved

Grated Parmesan cheese for garnish

Freshly grated black pepper.

1. Heat oil in large pot over medium heat. 

2. Add cabbage, and stir to coat with oil. 

3. Stir in broth and season with salt and pepper. 

4. Cover, and bring to a boil. 

5. Reduce heat to medium, and simmer 15 minutes.

6. Stir in rice, carrot, and season with salt once more. 

7. Cover, and simmer 15 minutes, or until rice is tender.

8. Meanwhile, rub each bread slice with 1/2 clove garlic. 

9. Toast bread then cut into cubes. 

10. Divide garlic toast fingers among 4 soup bowls. 

11. Ladle soup over toast, and sprinkle with Parmesan cheese and black pepper.