It Must Be Spring Asparagus Risotto Soup
A brisk walk in the sunshine reveals the first crocus peeking out from the remnants of last week’s snowstorm.
Ah… the first whisper that spring is on its way.
The days and evenings may still be moody and unwilling to commit to the steady warmth I crave but those crocus have my imagination skipping ahead to flip flops, evening strolls in the park and the verdant green that is to come.
This soup is a way to have that feeling for dinner.
- Prep Time30 min
- Cook Time10 min
- Total Time40 min
- YieldServes 8
- 3 tablespoons butter or olive oil
- 2 onions, finely chopped
- 2 cups Arborio rice
- 1 cup white wine
- 10 cups stock
- 2 lbs. Asparagus, tips cut off and reserved. Stalks cut into pieces
- 1 lemon, zested and juiced
- salt and pepper to taste
- 1 cup grated Parmesan cheese for garnish
Preparing the soup
Heat the stock in a saucepan over medium heat. Add asparagus stalks (reserve asparagus tips to add to the soup later) and cook for 10 minutes. Puree the stock and cooked stalks to create an asparagus stock. Keep asparagus stock over low heat. (I use an immersion blender for this but you can also transfer the stock and stalks to a blender to puree.)
Once the asparagus stock is prepared, melt the butter in a large soup pan over medium heat. Add the onions and cook until translucent. Add the rice and stir for a minute or two. Turn up the heat to medium high and add the wine. Stir just until the wine is absorbed. Add a cup or so of stock (a couple of ladles) and stir until the liquid is absorbed. Continue adding stock in this manner until about half the stock has been added to the rice. Mix in the asparagus tips, lemon zest and the rest of the stock and let cook for 8-10 minutes. If the soup is too thick after cooking for the additional 8-10 minutes, add a little water to reach desired consistency. Add the lemon juice and salt and pepper to taste.
Ladle into bowls and garnish with grated Parmesan cheese.
Share soup in a container with the cheese delivered in a separate container or bag. (You can find environmentally friendly containers and downloadable enclosure cards here!)
Do you know someone who would love this recipe?
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