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Discover the delicious flavor of the Venetian culinary tradition with the recipe for spelt and asparagus soup. This dish, loved for its simplicity and authentic taste, combines fresh ingredients such as asparagus, potatoes, and spelt in a rich and nourishing soup. Perfect for chilly days or as a first course for a special dinner, this soup brings the genuine flavors of Italian cuisine to your table.
Servings: 4 persone
Ingredients
- 1 nr onion chopped
- 1 nr carrot diced
- 2 gambi celery finely chopped
- qb parsley chopped
- qb basil chopped
- 150 g spelt
- qb salt
- qb pepper
- nr chili pepper
- 2 nr leaves bay leaves
- 500 g asparagus
- 2 nr potatoes cut into pieces
- qb olive oil
- qb Grated Parmesan
Instructions
- In a large pan, sauté the chopped onion, diced carrot, and finely chopped celery stalks with a little olive oil until golden.
- Add the chopped parsley, basil, and spelt. Mix well to flavor the spelt with the herbs.
- Cover the ingredients with plenty of water and add the bay leaves. Season with salt, pepper, and chili pepper to taste.
- While the broth boils, prepare the asparagus by cleaning and chopping into pieces.
- Add the diced potatoes and asparagus to the soup.
- Continue cooking for about an hour or until the asparagus and potatoes are tender and the spelt is cooked.
- Serve the soup hot, garnished with a drizzle of olive oil and a generous sprinkle of grated Parmesan.
