Author: Sandra Valvassori, slightly adapted from Gourmet Traveller
sandravalvassori.com
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 6
Ingredients
1Tablespoonbutteror use all olive oil
3Tablespoonsextra-virgin olive oil
2large leekscleaned of all sand, white and light green parts only, chopped into 3/4-inch pieces
1medium yukon gold potatopeeled, and thinly sliced
8cupshomemade Chicken Stock*or boxed low-sodium, I like this one
1cupwater
2bay leavesoptional
2teaspoonskosher saltplus more to taste
Freshly cracked pepperplus more to taste
3/4cupshort grain Italian ricesuch as arborio
1 1/2poundsfresh asparagustrimmed and cut into 3/4-inch pieces
freshly grated parmesanto taste
Instructions
In a large soup pot heat the butter and oil over medium heat. Stir in the garlic and cook until just fragrant, about 30 seconds.
Stir in the leeks and potato and cook, stirring regularly, until soft, about 4 minutes. Adjust the heat if browning too quickly.
Add the stock, water, bay leaves, salt and a few grinds of fresh pepper. Bring to a boil then add the rice, stir and lower the heat. Simmer until the rice is tender, about 12 minutes.
Stir in the asparagus and cook for 2-3 minutes (do not overcook).
Remove the bay leaves. Taste and adjust seasonings and serve with freshly grated Parmesan cheese.
Notes
*To make this soup vegetarian, you can use half vegetable broth and half water. Using all vegetable stock, especially store-bought, will overpower the soup.