Some yummy soup

Since it's asparagus season and both my honey and I love asparagus, I thought I would try a recipe for Asparagus rice soup. It was absolutely delicious, and got even more tasty the day after making it. So I thought I'd share the recipe with you. It's from Country Living Magazine:

Asparagus-and-Rice Soup

Ingredients

U.S.

Metric

Conversion chart

• 4 clove(s) garlic, crushed and peeled
• 1/3 cup(s) extra-virgin olive oil
• 2 tablespoon(s) extra-virgin olive oil
• 2 cup(s) russet potatoes, cut into 1/2-inch cubes
• 3 cup(s) leeks, chopped, 1/4 inch of white and all green parts
• 2 bay leaves
• 1 tablespoon(s) coarse sea salt or kosher salt, plus more to taste
• 1 1/2 pound(s) fresh asparagus, cut into 1/3-inch chunks, plus more spears for garnish
• 1 cup(s) Arborio rice
• Freshly ground pepper, to taste
• 1/2 cup(s) grated Grana Padano or Parmigiano-Reggiano, plus more to taste
  
  
  
  
  Directions
• Sauté garlic with 1/3 cup olive oil in a heavy-bottomed, 6-quart pot over medium-high heat for 1 to 2 minutes. Add potatoes and cook, stirring occasionally, until crusty but not browned, 4 to 5 minutes. Add leeks and cook until softened, 3 to 4 minutes.
• Add 5 quarts water, bay leaves, and 1 tablespoon salt. Stir well, scraping potatoes from pot bottom. Cover, bring to a boil, and add cut asparagus. Lower heat to vigorous simmer and cook, uncovered, about 1 1/2 hours, stirring occasionally, until reduced by a third.
• Add rice, bring to a boil, and cook 10 minutes. Remove from heat and season with pepper and more salt to taste. Stir in remaining 2 tablespoons olive oil and 1/2 cup grated cheese. If desired, steam remaining asparagus and garnish. Serve hot.