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Categories:
unsalted butter shallot lengths fresh spinach long grain rice chicken broth lemon juice salt fresh ground black pepper Mascarpone
Viewed: 34 - Published at: 6 years agoIngredients
- 2 tablespoons unsalted butter
- 14 cup chopped shallot
- 2 lbs asparagus, woody stems removed, cut into 1-inch lengths
- 8 ounces fresh spinach, well rinsed, stemmed, and coarsely chopped
- 13 cup uncooked long-grain rice
- 4 cups canned low sodium chicken broth
- 1 tablespoon fresh lemon juice
- salt
- fresh ground black pepper
- 12 cup mascarpone, at room temperature
Method
- Melt the butter in a large saucepan over medium heat.
- Add the shallots and cook, stirring occasionally, until softened, about 3 minutes.
- Add the asparagus, spinach, and rice and stir well.
- Add the broth and bring to a boil over high heat.
- Decrease the heat to med-low and cover.
- Simmer until the asparagus and rice are very tender, about 20 minutes.
- Remove from the heat and stir in the lemon juice.
- In batches, puree in a blender, making sure that the lid is ajar.
- Transfer to a soup tureen and season with salt and pepper to taste.
- Ladle into bowls and top each serving with a dollop of mascarpone; serve hot.
