Asparagus Rice Soup

Shorabit Halayone

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

Asparagus grows wild between prickly pear cactus plants in the southern Gaza District, where this soup comes from. Mediterranean wild asparagus has a strong and aromatic taste that is quite bitter; the stalks must be blanched or soaked in salted water and lemon juice overnight to rid them of their unpleasant taste. For this soup, any store-bought asparagus will do and won’t require soaking. Again, if you don’t have time to make the basic broth, use packaged broth and add the whole spices li

Ingredients

Method