Asparagus, Potato, and Spelt Soup
Enjoy a delicious farro and asparagus soup with our traditional Venetian recipe. Simple to prepare and rich in authentic flavors, this soup is perfect for cold days or as a first course for a special dinner. Discover how to make it and delight your palate with the genuine flavors of Italian cuisine.
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.