2 cups of chopped asparagus
1 onion, chopped
2 ribs of celery 6 cups of stock 1/3 cup uncooked rice Sea salts and pepper to taste Pinch of nutmeg Chopped Italian parsley for garnish
Sauté the onion and the celery in the oil. Add the asparagus, stock and the rice. Bring to a boil and then turn down the heat and simmer until the asparagus is tender and the rice is cooked. Add the salt, pepper and nutmeg and puree. Adjust the seasoning as needed. Garnish with chopped parsley. Chef Dio did do some doctoring on this recipe, which wasn’t written down, so you might add more asparagus and cream fresh for a creamery soup.