Happy Monday!

Today, Lidia has posted one of her favorite soups that reflect the beauty of the first-of-spring’s fragrant ingredients. Her asparagus and rice soup is not only delicious and nutritious, but is simple and surely a crowd-pleaser. FOXNews.com has the recipe, but we thought we’d post it for you also, so be sure to try this soup at home. Buon appetito!

1 1/2 pounds fresh asparagus spears

1/2 cup extra virgin olive oil, plus more for serving

4 plump garlic cloves, crushed and peeled

2 cups cauliflower fleurettes cut in 1/2 inch cubes

3 cups chopped leek, 1/4 inch white and green pieces

5 quarts water

2 bay leaves

1 tablespoon coarse sea salt or kosher salt, plus more to taste

1 cup brown rice

Freshly ground black pepper to taste

1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano

Recommended equipment:
A heavy-bottomed 6-quart saucepan or soup pot, with a cover

 …………………………….

Rinse the asparagus and snap off the tough bottom stubs. Slice the spears crosswise into 1/3-inch chunks, including tips.

Pour 1/3 cup of olive oil into the pot, drop in the crushed garlic and turn on a medium-high flame. Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the cauliflower in the hot oil. Cook, stirring now and then, until the cauliflower is crusty, but not too brown - lower the heat if necessary - four or five minutes. Stir in the chopped leeks and cook until softened and sizzling, three or four minutes more.

Pour the five quarts water into the pot, drop in the bay leaves and tablespoon salt, and stir well, scraping up any crust on the bottom. Cover and bring to the boil over high heat. Stir in all the cut asparagus, return to the boil and adjust heat to keep the broth bubbling steadily and slowly reducing.

Cook uncovered for about one hour, stirring occasionally, until the soup volume is reduced by almost 1/3 and the broth is full of flavor - tasting is the way you want to test to see if it is done.

Stir in the rice, and return to boil, cooking for 30 minutes, until the rice is al dente, then turn off the heat.

Season with freshly ground black pepper and more salt to taste. Stir in 1/4 cup grated cheese. Serve immediately in warm bowls, with more cheese and oil at the table.]

Makes about 3 quarts of soup, serving 8