Ingredients

1½ pounds asparagus
½ cup extra-virgin olive oil
4 garlic cloves, crushed and peeled
2 cups potatoes, peeled and cut in 1/2-inch pieces
3 cups leeks, chopped, in 1/4-inch white and green pieces
5 quarts water
2 bay leaves
1 tablespoon kosher salt
1 cup arborio rice
freshly ground black pepper
1 cup Parmigiano-Reggiano, freshly grated

Description

This Simple Soup Can Be Made Any Time But It Is Best With Locally-grown Asparagus (if You Can Possibly Get It) With The Sweetness Of Springtime. It's Also Important To Cook This Soup Sufficiently To Develop The Full Flavor And Silkiness From The Base Of L

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