Lemon Rice and Asparagus Soup

After eating at a delicious Greek restaurant in Salt Lake, Aristos, we took home some leftover lemon rice-this recipe was born soon after that. It is a velvety broth with lemon flavors and great texture of crisp asparagus and rice. If you don't happen to have leftover lemon rice, use any rice you have on hand; I especially like wild rice in this soup.
As far as Salt Lake City Greek Restaurants goes, Aristos is the best around. If you go there you must try the Athenian Gyro Salad with gyro meat, feta cheese, and their house vinaigrette - its amazing! For lunch they also have great wraps, souvlaki, and gyros. You will likely be served at a cozy white linen covered table by one of the greek family memebers that own the restaurant. Their pita bread and hummus is also fabulous. So, here is my Aristo's inspired soup:

Lemon Rice and Asparagus Soup
serves 4

INGREDIENTS
2 cups of cooked rice ( 1 cup uncooked)
1/2 of a bundle of asparagus
1-2 chicken breasts
1 1/2 TB flour
2 cups of milk
2 TB olive oil
1/2 lemon's juice
1 tsp lemon peel
4 cups of chicken broth
mushrooms (optional)

DIRECTIONS
Cook 2 cups of rice according to directions. Cook Chicken. Cut Asparagus into 1 1/2 in. pieces. Heat 1 tablespoon of Olive Oil in a skillet, add asparagus and 1 squeeze of lemon juice - cook for 3-5 minutes. Set asparagus aside. Heat another tablespoon of olive oil in soup pot. Gradually add part of flour and milk-alternating. Whisk until thoroughly mixed. Add rest of lemon juice and salt and pepper to taste. Simmer for 10-15 minutes until mixture thickens - whisking every few minutes. Add 4 cups of chicken broth and warm on med low heat. Add Chicken, rice, asparagus, and mushrooms. Heat for 5 minutes. Dust with lemon peel.  Serve with crusty bread.
(Serves 4 people)

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