Balinese green asparagus soup with rice

Ingredients for 2 servings:

• 60 g dry basmati rice
• 400 g broth (asparagus broth), frozen
• 150 g asparagus, green or white, fresh, frozen or canned
• 4 small broccoli florets, fresh
• 4 slices of carrot
• 1 tbsp Arak Masak (rice wine)
• 2 tbsp olive oil, cold-pressed
• 2 pinches of black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

A hearty broth with green asparagus and basmati rice. A pick-me-up for cold days.

Wash the rice until the rinse water runs clear, then strain. Simmer with the asparagus broth for 30 minutes. Separate 4 small florets from the broccoli, wash them, and set aside. Use a corrugated slicer to shave 4 slices from a washed and peeled carrot. Wash and peel the fresh asparagus, and cut them crosswise into approximately 4 cm long pieces. Trim frozen or canned asparagus in the same way. After 20 minutes, add the carrot slices to the soup. After another 7 minutes, add the broccoli florets and asparagus pieces. After another 3 minutes, add the rice wine and olive oil. Ladle the finished soup into serving bowls, add a pinch of pepper to each bowl, serve, and enjoy.