Asparagus Soup With Rice
Posted by: Tuddles  Sun, 25 Apr 2004, at 2:56 p.m.
Source: "Sicilian Feasts"

INGREDIENTS
2 cloves garlic, chopped
1/4 cup extra-virgin olive oil
10 sprigs Italian flat-leaf parsley, chopped
1 pound green asparagus or the ends of 2 pounds asparagus
Salt and pepper to taste
3/4 cup uncooked rice
1/2 cup grated Italian cheese

DIRECTIONS
Sauté the garlic in the olive oil, and as it begins to color, add the parsley. Stir, and add the asparagus ends, together with 6 cups of water and the salt and pepper. Bring it to the boil, and simmer for 45 minutes.
 
Place the stems and some of the liquid in a food processor, liquefy, then put through a sieve or a food mill to remove the fibers. Put the broth back in the pot, bring it to the boil, add the rice and simmer for 15 minutes. Add the cheese, and serve hot.

Note: If you use the whole asparagus, snap off the tip of each spear, use the rest as directed, and add the tips to the soup 10 minutes after the rice.

Yield: 4 to 6 servings