Asparagus-Rice Soup with Sausage | Step-by-Step

This recipe for asparagus-rice soup with sausage yields a flavorful spring soup that’s light and fresh, but still hearty enough for a meal. Here’s a simple, everyday soup you can make in under 45 minutes that’s light and fresh for spring but still hearty enough for a meal. Here’s how to make Asparagus-Rice Soup with […]

By Amy Traverso

Mar 14 2016

Asparagus-Rice Soup with Sausage

Photo Credit : Amy Traverso

This recipe for asparagus-rice soup with sausage yields a flavorful spring soup that’s light and fresh, but still hearty enough for a meal.

Here’s a simple, everyday soup you can make in under 45 minutes that’s light and fresh for spring but still hearty enough for a meal.

Here’s how to make Asparagus-Rice Soup with Sausage in step-by-step photos. Just want the recipe? Head on over to the Asparagus-Rice Soup with Sausage recipe.

The method is very simple, like most soups: sweating onions or other aromatics, adding meat and other longer-cooking items, then adding the broth and simmering the mixture. At the end, add the quick-cooking starches and delicate vegetables.

This one begins a bit differently with sweet Italian sausage cooked in a bit of vegetable oil until it’s no longer pink but not yet browned. The sausage will release a bit of fat, which makes a good medium for cooking the onion.

You'll continue browning the meat with the onions. — You’ll continue browning the meat with the onions.
*Photo Credit : Amy Traverso*

Add a diced medium onion and cook until translucent, another 6 minutes or so. Then add a couple of medium Yukon Gold potatoes cut into 1/2-inch chunks. Let this all cook until the sausage is brown and you have a nice fond (a brown crust) on the bottom of the pot.

Sausage, potatoes, onions. Notice the browned bits forming on the pot. That’s where much of the flavor will develop.
*Photo Credit : Amy Traverso*

Now you can add chicken stock and a couple of bay leaves. You’ll add more stock than you think you need (2 1/2 quarts) because next you add the rice, which will absorb some of this liquid. I like to use Arborio rice (the type used in risotto) because the grain is thicker and has a more substantial texture. Cook for 15 minutes. By this time, the potatoes will also be tender. Lastly, add the asparagus and cook for just 5 minutes or so, until crisp-tender.

Almost done, but don't forget the toppings! — Almost done, but don’t forget the toppings!
*Photo Credit : Amy Traverso*

Add salt and pepper to taste. At this point, you’ll have a perfectly pleasant, but rather bland soup. The magic comes in the garnishes. Divide the soup into bowls and sprinkle generously with freshly grated Parmesan and a bit of freshly grated lemon zest. Now you have some interesting flavor!

It’s simple, humble, tasty food. Serve with a loaf of French bread, a salad, and you have a meal.

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