Rice is a good gluten free alternative to flour in this recipe.
Ingredients
5.5 OZ / 150 G onion
0.5 OZ / 20 G olive oil
24 FL OZ / 700 ML vegetable stock
3 OZ / 75 G arborio rice
17.5 OZ / 500 G asparagus
1 TSP salt
1 TSP black pepper
0.5 OZ / 20 G pecorino cheese
Directions
Peel and quarter the onion then add it to the mixing bowl to finely chop for 5 seconds / speed 8.
Scrape down the sides.
Add the olive oil to the mixing bowl then sauté the onion for 5 minutes.
Remove the woody ends from the asparagus then slice the stems in small diagonals leaving the spear heads fully intact. Add to the deep steaming tray and reserve for later.
Once the onion has sautéed add the stock, salt, pepper and rice to the mixing bowl. With the lid attached and the measuring cup inserted, cook for 10 minutes / 230°F|110°C / speed 1 / reverse.
Cook the asparagus by removing the lid and attaching the steaming basket to the mixing bowl for 5 minutes / 230°F|110°C / speed 1 / reverse.
Remove the steaming basket and add the asparagus to the soup. Attach the lid with the measuring cup in place, then cook for 10 minutes / 230°F|110°C / speed 1 / reverse.
When the rice is cooked and the asparagus is tender, check the soup for consistency. Add more stock if desired. Ladle the soup into a bowl and sprinkle over freshly grated cheese.
Enjoy your dish! Try using white asparagus or add a few garden peas in there too.
