About this recipe:A wonderful spring soup. It's light, flavoursome and totally moreish. Asparagus is simmered with leeks, onion, lemon juice and white rice. Serve with a crusty bread roll, if desired.
675g fresh asparagus, trimmed and cut into 5cm pieces
1 leek, sliced
1.5 litres water
1 tablespoon olive oil
15g unsalted butter
1 onion, chopped
2 1/2 tablespoons long-grain white rice
1 pinch salt
1 pinch ground black pepper
1/2 teaspoon lemon juice
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Method Prep:30min › Cook:40min › Extra time:1hr10min › Ready in:2hr20min
In a large stock pot, combine the water, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
In a medium frying pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to colour (about 8 minutes). Add 250ml of the warm stock and cook 10 more minutes.
Strain the stock of the asparagus and leek ends and return to the stock pot. Add the contents of the frying pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
Transfer soup to a food processor and puree. Strain this back into the stock pot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.