1. Rinse the asparagus; snap off the tough bottom stubs. 2. Slice the spears crosswise into 1/3 inch chunks, including the tips. 3. Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat. 4. Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil. 5. Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned—lower the heat if necessary—4-5 minutes. 6. Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes. 7. Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom. 8. Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing. 9. Cook uncovered about 1 ½ hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor—tasting is the way to test for doneness. 10. Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off. 11. Season with freshly ground black pepper, and more salt to taste. 12. Stir in 2 tablespoons olive oil and ½ cup grated cheese. 13. Serve immediately in warm bowls, with more cheese and oil at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
