Feb 1, 2010

Asparagus, Leeks & Rice Soup

Asparagus, Leeks & Rice Soup



I actually came up with this recipe by accident. I ran out of flour one day, had a 2-month-old baby whom I really didn’t want to drag to a store for just two measly tbsp of flour—that would’ve been plain stupid and my momma didn’t raise no fools. Even though you wouldn’t say that if you ever ran into my brother. He’s weird… but it’s a good kind of weird.

I figured I’d throw a hand of rice in with the soup and if it didn’t thicken the soup the way I was hoping for, at least it would make it more filling and nutritious, right? We loved the outcome! So creamy and mellow. That one silly hand of rice had a huge impact.

I guess it’s true what they say; it’s all in the details. I’ve made the soup like this ever since and have no intentions of ever going back.





Ingredients:

2 leeks (white only)
21 oz jar asparagus
1 chicken bouillon cube
1/3 cup rice
6 cups water
1/4 tsp chervil
2 tbsp butter
pepper
salt

Garnish:

ham
egg
flat leaf parsley
coarsely chopped asparagus



Directions:



What’s better than a big bowl of homemade soup on a cold winter day? Is there any snow where you are? No? Wanna have some of ours? I’ll share! I gotta admit, it does make pretty pictures.





*you’ll need an immersion blender for this recipe.

First things first, wash your leeks and finely chop the white part only.

Asparagus, Leeks & Rice Soup



When they’re in season you can use fresh asparagus, here I’ve drained a 21 oz can asparagus.

Asparagus, Leeks & Rice Soup



Reserve 1 asparagus for each bowl (garnish) and cut them in 3 pieces. Give the rest a finer chop.

Asparagus, Leeks & Rice Soup



I mentioned the rice, didn’t I? Here’s 1/3 cup of it.

Asparagus, Leeks & Rice Soup



Heat the butter and cook the leeks, over low heat, until soft. This will take about 5 minutes. Pour in 6 cups of water and crumble in 1 chicken bouillon cube.

Asparagus, Leeks & Rice Soup



Pour in the rice and add 1/4 tsp dried chervil for a little extra flavor. Bring the soup to a boil and simmer for 10 minutes. Until the rice is done.

Asparagus, Leeks & Rice Soup



Next, add the chopped asparagus and simmer the soup for 5 more minutes.

Asparagus, Leeks & Rice Soup



Now we’re getting somewhere. With only 2 tbsp butter used to sauté the leeks, this is a pretty low-fat soup. You can add some cream if you like, though I never do. I don’t feel it needs it—to me very few dishes need a cup of cream to taste good anyway.

Asparagus, Leeks & Rice Soup



Break out your immersion blender. I think you can also use a regular blender but a food processor will be useless, since it won’t homogenize the rice.

Asparagus, Leeks & Rice Soup



Blitz until it’s a creamy soup. Season with salt and pepper to taste. 

Asparagus, Leeks & Rice Soup



Garnish the soup with ham, hardboiled eggs, the chopped asparagus and parsley. Serve with an indecent amount of ham sandwiches and start dipping! 

Asparagus, Leeks & Rice Soup



Kay’s Recipe Card

Click here for printable size.


Asparagus, Leeks & Rice Soup
Ingredients
  • 2 leeks (white only)
    21 oz jar asparagus
    1 chicken bouillon cube
    1/3 cup rice
    6 cups water
    1/4 tsp chervil
    2 tbsp butter
    pepper
    salt

    Garnish:
    ham
    egg
    flat leaf parsley
    coarsely chopped asparagus
Directions
  1. Wash your leeks and finely chop the white part only. When they’re in season you can use fresh asparagus, here I’ve drained a 21 oz can asparagus. Reserve 1 asparagus for each bowl (garnish) and cut them in 3 pieces. Give the rest a finer chop.

    Heat the butter and cook the leeks, over low heat, until soft. This will take about 5 minutes. Pour in 6 cups of water and crumble in 1 chicken bouillon cube. Pour in the rice and add 1/4 tsp dried chervil for a little extra flavor. Bring the soup to a boil and simmer for 10 minutes, until the rice is done. Add the chopped asparagus and simmer the soup for 5 more minutes.

    Transfer the soup to a blender or use an immersion blender until it’s a smooth, creamy soup. Season with salt and pepper to taste. Garnish the soup with ham, hardboiled eggs, the chopped asparagus and parsley.
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    20 Comments »

    1. 1

      That looks so nice! I love white asparagus especially in combination with the cheesesauce

      amwtang on Feb 1, 2010 @ 10:53 am Reply
    2. 2

      Wow, Kay! You make everything look so easy and delicious. Gorgeous photography.

      Cindy on Feb 1, 2010 @ 11:16 am Reply
    3. 3

      Looks really good. Guess you know what I’ll be having for dinner. Thanks!

      Karin on Feb 1, 2010 @ 11:47 am Reply
    4. 4

      Looks good.

      We have more than enough snow and ice to spare. Please come take as much as you like!

      Kath on Feb 1, 2010 @ 2:55 pm Reply
      1. @Kath:

        Getting really tired of it as well. Especially when all that pristine white snow turns into muddy water.

        Kay on Feb 1, 2010 @ 3:20 pm Reply
    5. 5

      I’ve had it with the snow too, but know I’ll have it until late March so just have to deal with it. I think if I get out into it (XC Skiing for instance) I hate it a lot less!

      This soup looks delish, as usual! Kay, when I have tried using my immersion blender on fresh asparagus it doesn’t work unless the asparagus is so fresh it has no stringiness! We can get so called “fresh” asparagus year round here, but I wonder if the squishiness of canned asparagus helps with the blending. Even though I would prefer fresh, I’m going to give this a try as stated.
      Still loving your work! I can’t believe how many of your recipes I’ve tried and remade! Home cooking at it’s best. I still think that the way you cook you should weigh a jillion pounds!

      Kim on Feb 1, 2010 @ 5:27 pm Reply
      1. @Kim:

        I actually eat fairly healthy. I seldom to never use cream, or an overkill on butter or oil. We eat lots of vegetables. All in all, it’s not too bad (if you don’t take my Pringles addiction into account:)

        Kay on Feb 1, 2010 @ 6:34 pm Reply
    6. 6

      Love the idea of using rice as a thickening agent. The soup looks absolutely beautiful, Kay! Did you take the photos with the new camera?

      Maria on Feb 1, 2010 @ 6:36 pm Reply
      1. @Maria:

        Yes! I’m crazy about the new camera. It takes such crisp, clear shots. It’s really worth every single euro I paid for it!

        Kay on Feb 1, 2010 @ 6:38 pm Reply
    7. 7

      Heb je wel eens er aan gedacht een kookboek te schrijven? Ik ga dit recept zeker maken. Je bent echt mijn favo foodblogger, de recepten…ongelovelijk! Ik heb trouwens een andere blog. Ik was van Love2bake :)

      Mamazijn on Feb 1, 2010 @ 8:08 pm Reply
      1. @mamazijn:

        Het word me vaker gevraagd, maar geloof nooit dat ik dat zou kunnen. Daar gaat zo’n tijd in zitten, en dit is gewoon echt puur voor de lol.

        Ik vroeg me al af waar je heen was gegaan, joh! Zo jammer, ik las je blog vrij veel en er zijn al zo weinig NL food bloggers!

        Kay on Feb 1, 2010 @ 8:43 pm Reply
    8. 8

      I just accidentally stumbled upon your blog, and I absolutely love it! This soup is perfect for my gluten free daughter. One question though, could I substitute green asparagus? We have no snow in Southern California, but one tiny bit of rain, and everyone is freaking out. Fire places get lit, and the heavy coats come out :-)

      Sanam on Feb 1, 2010 @ 10:50 pm Reply
    9. 9

      This looks great! I may have to make this soon, we’ve been having brutally cold weather, if not much snow lately.

      Katie on Feb 2, 2010 @ 12:16 am Reply
    10. 10

      Now that is a beautiful recipe! White asparagus is one of my favorites. WHen you add leeks and ham – well, I’m sold. Great idea to add the rice to help with thickening.

      Cookin' Canuck on Feb 2, 2010 @ 1:05 am Reply
    11. 11

      Hello, I´m from Brazil and I love your blog.

      Ana on Feb 2, 2010 @ 3:01 pm Reply
    12. 12

      What a great one-pot meal!

      chocolate shavings on Feb 18, 2010 @ 4:17 pm Reply
    13. 13

      That looks soooo delicious. I am a total egg addict, but I’d never thought of sticking a boiled one in soup. But I’m definitely going to be trying it out.

      Bare Cupboard on Feb 19, 2010 @ 4:46 pm Reply
    14. 14

      What a gorgeous asparagus recipe to celebrate spring’s arrival. Just want to let you know about an asparagus recipe contest that’s super simple to enter and offers gourmet prizes. Hope you’ll join us at Beet ‘n Squash YOU!

      Love, Mel

      Melody Fury on Mar 17, 2010 @ 10:53 pm Reply
    15. 15

      Hello Kay! 
      I randomly stumbled upon your website two days ago, and this was the first recipe i tried.
      This soup is so wonderful and rich and tasty. Thank you for shaking all of these wonderful recipes.
      Greetings from Denmark.  

      Maja on Jan 22, 2012 @ 5:13 pm Reply
    16. 16

      Made this dish today… It’s great… even when the sun is shining…!!!

      Chantal on Sep 15, 2012 @ 3:39 pm Reply

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