Asparagus and rice soup with pancetta and black pepper from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 166) by Judy Rodgers

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Notes about this recipe

  • meginyeg on June 12, 2023

    This was great. Absolutely delicious.

  • bching on April 29, 2021

    Very good soup. The asparagus cooking step takes a looong time. Even so, I'll be making this every spring.

  • Beacooks on September 25, 2017

    Delicious hearty soup. Accidentally used 1/3 cup of Arborio rice instead of 1/4 cup. Turned out well.

  • pistachiopeas on April 11, 2017

    Simple and very satisfying soup.

  • Bloominanglophile on October 09, 2014

    I made this soup back in May, but am rating it now! This is a simple soup, but a little tricky on the execution. I followed the instructions, and used plain long-grain white rice instead of Carnaroli or Arborio. Therein lies the trick--using a rice that is less likely to overcook and splay on the ends (like mine did). Next time I make this (it IS a nice soup, afterall), and if I use long-grain white rice again, I would add it AFTER the chicken stock and water come to a simmer. I also thought this soup might taste nice made with brown rice--worth a try! Do be generous with the black pepper.

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