Asparagus and Rice Soup with Pancetta and Black Pepper

Zuni Cafe Cookbook is in my top five cookbooks to read. But I have not in fact cooked from it very often although I couldn't say why. But then...

Turns out I had bought too much asparagus for a Jaime Oliver asparagus soup and thus had an extra bunch on hand. I wasn't really looking to make another soup but I pulled the Zuni Cafe cookbook off the shelf just to read and opened the page to an asparagus, rice and pancetta soup.

This was a really nice change of pace as asparagus soups go ... not pureed but with a lovely mix of textures. First you sweat onions then add 1/4 c. arborio rice and chick broth and simmer for @ 20 min. Meanwhile cut asparagus on an angle in 1/8 in. rounds and saute with some minced pancetta. Then add to broth, boil one minute and serve. Don't forget to finish with a nice grind of pepper.

The flavor was light and delicious. But what we really liked was the contrast in the textures within the soup, the broth almost silky because of the rice, and the slight crunch of the asparagus. It was nice -- and pretty quick for a light weeknight meal. I made Goat Cheese, Chive and Lemon Turnovers from FC to go with -- they weren't so pretty to look at (my fault not the recipe) and I had a bit of a heavy hand with the lemon zest but still ... tasty.