German Soup - Asparagus-Rice Soup (Spargel-Reis Suppe)

I got this recipe out of a book someone gave me a number of years ago titled “The New German Cookbook” by Jean Anderson and Hedy Wurz.  It contains more than 230 recipes, both contemporary and traditional.  Paired with some fresh pineapple, this very nutritious soup made a nice lunch yesterday. 

1 pound tender young asparagus (preferably white)

3 ¼ cups cold water

1/3 cup long-grain white rice

1 tablespoon unsalted butter or margarine

2 tablespoons minced fresh chervil, or 1 tablespoon each

   minced fresh tarragon and flat-leaf parsley

2 ½ cups rich chicken broth (preferably homemade)

½ teaspoon salt

1/8 teaspoon freshly ground black pepper

Pinch of freshly grated nutmeg

2 teaspoons freshly squeezed lemon juice

Wash the asparagus well, snap off the tough stem ends, and place in a heavy medium-size saucepan.  Cut the asparagus tips off, drop into a small bowl, and set aside.  Using a swivel-bladed vegetable peeler, peel the tender asparagus stalks over the saucepan, letting the parings fall in.  Cut the stalks into 1-inch lengths and add to the bowl with the tips.  Add 2 ½ cups of water to the pan, set uncovered over moderate heat, and bring to a boil.  Adjust the heat so the water bubbles gently, then simmer, uncovered, for 15 minutes.

Meanwhile, bring the remaining ¾ cup water to a boil in an uncovered small saucepan over moderate heat.  Add the rice, return to the boil, adjust the heat so the water simmers slowly, and cook, uncovered, for 12 to 15 minutes, until the rice is al dente and all water has been absorbed.  Rinse the rice under cool running water, drain well, and reserve.  Strain the asparagus cooking liquid, discarding all solids, and set aside.  Quickly rinse out the pan.  

Melt the butter in the pan over moderate heat, add the chervil, and mellow 2 minutes to release the flavor.  Add the chicken broth, reserved asparagus liquid, and asparagus stalks and tips and bring to a boil.  Cook, uncovered, for 3 minutes.  Add the rice, salt, pepper, and nutmeg and bring just to a simmer.  Stir in the lemon juice, taste for salt and pepper, and adjust as needed.  Ladle into soup plates and serve at once.