Makes about 2 quarts
This creamy soup is silky-smooth, with light, delicate flavors just perfect for those early spring days. Since frozen beans are often more available than fresh, it’s perfectly fine to use them in this soup.
Ingredients
- 2 tablespoons olive oil
- 2 cups thinly sliced leeks
- 2 shallots, minced
- 2 clove garlic, minced
- 6 cups vegetable broth
- 3/4 cup long grain white rice
- 2 1/2 cups edamame beans, shelled
- 1 lb asparagus stems, cut into 1-inch slices
- Kosher salt, to taste
- Ground black pepper, to taste
- 1/2 cup heavy cream
- Fresh chopped chives, as needed
- Reserved asparagus tips, for garnish
Directions
- In a large soup pot, heat the oil over medium heat. Add the leeks and shallots and cook until tender, about 5 minutes.
- Add the broth, rice, and edamame, and bring the soup to a boil. Reduce the heat and simmer the soup until the rice begins to get tender, about 15 minutes.
- Add the asparagus, salt, and pepper, and bring soup to a boil. Reduce heat to a simmer, place the lid on the pot, and cook until the vegetables are tender, about 10-12 minutes.
- Purée the soup in a food processor or blender until smooth. Strain the soup through a fine mesh sieve, and discard any solids. Return the soup to the pot, stir in the cream, and heat through well. Serve garnished with chives and asparagus tips.
Where did the rice on the procedure come from? How much?
Sorry for that! You’ll add 3/4 cup long grain rice with the broth.