SOUP OF THE WEEK ~ ASPARAGUS RISOTTO SOUP

Gardening Note: Has 'tulipomania' seized you as a gardener? Need a brief escape? Toss aside your gardening gloves and grab Deborah Moggach's lusty book Tulip Fever about Amsterdam in the 1630s, where tulip fever is ablaze. If you haven't caught the contagious disease by the time you finish the seductive book, in time you will.

~ Seductive tulip

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ASPARAGUS RISOTTO SOUP

~ a perfect spring combo ... asparagus, spinach & lemon risotto

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1 bunch well-cleaned sliced leeks

2 cloves minced garlic

2 Tbsp. extra-virgin olive oil

zest of 1 lemon and juice

1 1/2 cup Arborio rice

3 quarts organic chicken broth

1 pound diagonally sliced asparagus (reserve tips)

12 oz. baby spinach leaves

pinch of salt & cracked pepper to taste

1 cup freshly grated Parmesan cheese

• In heavy stockpot, saute leeks and garlic in olive oil until limp. Add lemon zest and rice and saute 3 minutes.
• Carefully add chicken broth and bring to boil. Add asparagus, again bring to boil, then reduce heat, cover, and simmer 10 minutes. Add lemon juice and asparagus tips. Simmer 2 minutes. Add spinach, at bit at a time, cooking only until spinach is slightly wilted. Season with salt & pepper.
• Ladle into big bowls and garnish with plenty of freshly grated Parmesan cheese. (8 servings)