If you don’t have pots that fit side by side two stackable ones will work just as well. For easier balancing place the one with the broth on the bottom.
Sun Oven Asparagus Soup
1 tablespoon olive oil divided, plus extra for serving
1 onion, finely chopped
1 pound asparagus, cut into 1/2-inch pieces, tips removed and set aside
4 cups chicken broth
1/4 cup arborio rice
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
Set Sun Oven out to preheat.
In a medium pot, combine 2 teaspoons of the olive oil, the onion, and the asparagus stem pieces. Toss to coat. On a small baking sheet, or the inverted lid of the pot, toss the asparagus tips with the remaining 1 teaspoon olive. Pour the broth into a separate pot and stir in the rice. Cover the pot with the asparagus and onion mixture with the asparagus tips and put a lid on the pot with the broth. Place both pots in the Sun Oven. When the asparagus tips are just tender (10 to 20 minutes), remove them, leaving the two pots in the oven.
Continue cooking until the onions and asparagus (now uncovered) are soft, about 20 more minutes.
Carefully remove both pots from the Sun Oven and pour the hot broth and rice mixture into the onions and asparagus. Cover and return the pot to the Sun Oven. Continue cooking until the flavors have blended, about 10 more minutes. Remove the soup from the Sun Oven. Using an immersion blender puree until smooth. Stir in the cheese and season to taste with salt and pepper. Ladle the soup into bowls, top with the asparagus tips, and drizzle with additional olive oil.
Makes 4 servings.