Rice and Asparagus Soup

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, cut in 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

1) Rinse asparagus and snap off tough bottom stubs. Slice spears crosswise into 1/3-inch chunks, including tips. Pour 1/3 cup of oil into a 6-quart pot, drop in crushed garlic and turn on a medium-high flame. Cook garlic for a minute or two, just until fragrant and lightly colored. Add cauliflower to pot, and stir to coat with hot oil. Cook, stirring now and then, until cauliflower is crusty but not too browned, about 4 to 5 minutes. Stir in chopped leeks and cook until softened and sizzling, 3 or 4 minutes more.

2) Pour 5 quarts of water into pot. Add bay leaves and salt. Stir well, scraping up any crust that formed on bottom of pot. Cover and bring to boil over high heat. Stir in asparagus, return to a boil and adjust heat to keep broth bubbling steadily and slowly reducing. Cook, uncovered, for about 1 hour, stirring occasionally, until volume is reduced by almost 1/3 and broth is full of flavor. Stir in rice, return to boil and cook for 30 minutes, until rice is al dente, then turn off heat. Season with freshly ground black pepper and more salt to taste. Stir in 1/4 cup grated cheese. Serve immediately in warm bowls. Pass more cheese and olive oil at the table. Yield: 3 quarts.

Serving Size: Makes 3 quarts (7 1 C servings)

Number of Servings: 7

Recipe submitted by SparkPeople user W34THJ.