This simple soup can be made any time, but it is best with locally-grown asparagus (if you can possibly get it) with the sweetness of springtime.

It’s also important to cook this soup sufficiently to develop the full flavor.

Ingredients

  • 1 1/2 Pound fresh asparagus spears
  • 1/2 Cup extra-virgin olive oil plus more for serving
  • 4 plump garlic cloves, crushed and peeled
  • 2 Cup cauliflower fleurettes cut in ½-inch cubes
  • 3 Cup chopped leek, 1/4-inch white and green pieces
  • 5 Quart 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: A heavy-bottomed 6-quart saucepan or soup pot, with a cover

Preparation

Step 1

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

Step 2

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 2, just until fragrant and lightly colored, and stir the cauliflower in the hot oil.

Step 3

Cook, stirring now and then, until the cauliflower is crusty but not too browned—lower the heat if necessary — 4 or 5 minutes.

Step 4

Stir in the chopped leeks and cook until softened and sizzling, 3 or 4 minutes more.

Step 5

Pour the 5 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.

Step 6

Stir in all the cut asparagus, return to the boil and adjust heat to keep the broth bubbling steadily and slowly reducing.

Step 7

Cook uncovered for about 1- hour, stirring occasionally, until the soup volume is reduced by almost 1/3 and the broth is full of flavor — tasting is the way to test for doneness.

Step 8

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

Step 9

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.