Asparagus-and-Rice Soup

Ingredients

• 4 clove garlic
• ⅓ c. extra-virgin olive oil
• 2 tbsp. extra-virgin olive oil
• 2 c. russet potatoes
• 3 c. leeks
• 2 bay leaves
• 1 tbsp. coarse sea salt or kosher salt
• 1½ lb. fresh asparagus
• 1 c. arborio rice
• Freshly ground pepper, to taste
• ½ c. grated Grana Padano or Parmigiano-Reggiano

Directions

1. 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.
2. 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.
3. 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.

Source: countryliving.com