Recipe: Springtime Soup (serves 2)

SPRINGTIME SOUP

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

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

In a large saucepan over low heat, melt butter. Add onion and asparagus and saute over medium heat until onion is translucent and the vegetables soft, about 5 minutes.

Stir in rice, thyme and pepper. Add broth and bring to a simmer. Simmer until rice is tender, about 12 minutes.

Remove from heat and puree soup using an immersion blender or remove to a food processor.

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

Taste and adjust for salt. Serve hot.

Serves 2
Source: The Oldways Table by K. Dun Gifford and Sara Baer-Sinnott