Dinner Tonight: Asparagus And Rice Soup With Pancetta And Black Pepper Recipe

• 4 tablespoons olive oil
• 2 cups diced yellow onions
• 1/4 cup white rice
• 3 1/2 cups chicken stock
• 1/2 cup water
• 8 ounces trimmed asparagus (woody ends snapped off)
• 1/4 pound pancetta, diced (or substitute high-quality bacon)
• freshly ground black pepper

1. In a heavy 4 quart saucepan, heat half the oil (2 tablespoons) over medium heat, then add the onions and sweat gently for about ten minutes until translucent but not browned, stirring regularly.
2. Add the rice, stock, and water to the onions, then bring to a simmer and cook, covered tightly, until the rice is tender but not mushy, 12-20 minutes.
3. In a 12-inch skillet, heat the remaining 2 tablespoons oil over medium-high heat, then add the asparagus slivers and pancetta and stir to coat. Cook untouched until the edges begin to color, then stir and cook again, untouched, repeating the process until everything has nice color and has shrunk by about 1/3.
4. Add the pancetta/asparagus mixture to the soup, along with incredible amounts of black pepper. Boil for 1 minute and serve with crusty bread.

olive oil, yellow onions, white rice, chicken stock, water, trimmed asparagus, pancetta, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2008/04/asparagus-and-rice-soup-with-pancetta-and-black-pepper-recipe.html (may not work)