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Springtime Soup

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This clever soup uses the asparagus spears for full flavor and saves the pretty tips for a salad or garnish. The lemon, spinach and asparagus announce "Spring is here!" Serve this beautiful jade soup for dinner with crusty French bread. Recipe courtesy of Robin Kline, MS, RD for The Oldways Table.

Ingredients: 

1 1/2 pounds asparagus, trimmed and peeled
1 tablespoon butter
1 medium onion, chopped
1/4 cup long-grain rice
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
3 cups chicken broth
1/4 cup freshly squeezed lemon juice
4 ounces baby spinach leaves, trimmed and torn
1/2 cup freshly grated pecorino Romano cheese

Instructions: 

1. Break off asparagus tips and reserve for another use; chop the rest of spears into 1-inch pieces.

2. In a large saucepan over low heat, melt the butter. Add the onion and asparagus and sauté over medium heat until the onion is translucent and the vegetables soft, about 5 minutes. Stir in rice, thyme, and pepper. Add the broth and bring to a boil; cover and lower the heat to a simmer. Simmer until the rice is tender, about 12 minutes. Remove from heat and puree soup using an immersion blender or remove to a food processor.

3. Reheat the soup and stir in the lemon juice and spinach. Stir in the cheese, cover, and let rest for 2 to 3 minutes. Taste and adjust for salt. Serve hot.

Nutritional Analysis: 

Per Serving: Calories: 273, Protein: 19 grams, Fat: 14 grams, Saturated Fat: 9 grams, Carbohydrates: 21 grams, Fiber:5 grams, Sodium: 1470 mg

Yield: 
Serves 2