Asparagus and Spinach Soup With Mascarpone

In 'Spring Gatherings' by Rick Rodgers

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2  tablespoons unsalted butter
• 1⁄4 cup  chopped shallot
• 2  lbs asparagus, woody stems removed, cut into 1-inch lengths
• 8  ounces fresh spinach, well rinsed, stemmed, and coarsely chopped
• 1⁄3 cup  uncooked long-grain rice
• 4  cups  canned low sodium chicken broth
• 1  tablespoon fresh lemon juice
•  salt
•  fresh ground black pepper
• 1⁄2 cup mascarpone, at room temperature

Directions

1. Melt the butter in a large saucepan over medium heat.
2. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes.
3. Add the asparagus, spinach, and rice and stir well.
4. Add the broth and bring to a boil over high heat.
5. Decrease the heat to med-low and cover.
6. Simmer until the asparagus and rice are very tender, about 20 minutes.
7. Remove from the heat and stir in the lemon juice.
8. In batches, puree in a blender, making sure that the lid is ajar.
9. Transfer to a soup tureen and season with salt and pepper to taste.
10. Ladle into bowls and top each serving with a dollop of mascarpone; serve hot.