Springtime Soup

Instructions

1. Break off asparagus tips and reserve for another use; chop the rest of spears into 1-inch pieces.
2. In a large saucepan over low heat, melt the butter. Add the onion and asparagus and sauté over medium heat until the onion is translucent and the vegetables soft, about 5 minutes. Stir in rice, thyme, and pepper. Add the broth and bring to a boil; cover and lower the heat to a simmer. Simmer until the rice is tender, about 30 minutes for brown rice. Remove from heat and puree soup using an immersion blender or remove to a food processor.
3. Reheat the soup and stir in the lemon juice and spinach. Stir in the cheese, cover, and let rest for 2 to 3 minutes. Taste and adjust for salt. Serve hot.