Cream of asparagus, peas, mint and crispy Speck Alto Adige PGI - recipe

Course: starter
Style: traditional
Level of difficulty: easy
Preparation time: 40 min.
Created by: Stefano Cavada

     

Print  
  Cream of asparagus, peas, mint and crispy Speck



1.5 spring onions
½ medium-sized potato
½ garlic clove
125 g fresh or frozen peas
6 green asparagus stems
6 mint leaves
½ tablespoon lemon juice
3 slices of Speck Alto Adige PGI
2 tablespoons of sour cream or buttermilk
Vegetable broth to taste

3 spring onions
1 medium-sized potato
1 garlic clove
250 g fresh or frozen peas
12 green asparagus stems
a dozen mint leaves
1 tablespoon lemon juice
6 slices of Speck Alto Adige PGI
4 tablespoons of sour cream or buttermilk
Vegetable broth to taste

6 spring onions
2 medium-sized potato
2 garlic clove
500 g fresh or frozen peas
24 green asparagus stems
24 mint leaves
2 tablespoons lemon juice
12 slices of Speck Alto Adige PGI
8 tablespoons of sour cream or buttermilk
Vegetable broth to taste

 

Preparation

Fry the chopped onion and garlic in a saucepan. Add the potato cut into cubes, the peas, asparagus cut into rounds and enough broth to cover the vegetables. Cook for 30 minutes on a low heat. Meanwhile fry the thin Speck Alto Adige PGI slices until quite crisp. Cut into small pieces. When the vegetables are cooked, blend the soup and serve with a spoonful of sour cream per serving and add the crispy Speck Alto Adige PGI.

 

Ready to try something new?

See more Speck recipes ...

Cannoli made of Speck Alto Adige and filled with tuna sauce – recipe

Recipe for cannoli made with Speck Alto Adige PGI and tuna sauce

Tasty slices of Speck Alto Adige PGI formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting.

Burgers with Speck Alto Adige PGI

Burgers with Speck Alto Adige PGI

Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!

Flat bread with Speck Alto Adige, brie, red grapes and crispy sage - recipe

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

Leek risotto with Speck Alto Adige - recipe

Leek risotto with speck

A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.

Savoury strudel with Speck Alto Adige and mushrooms – Recipe

Sliced savoury strudel filled with mushrooms, Speck Alto Adige PGI and melted cheese, served on a wooden board with slices of speck on the side.

A strudel with a soft and savoury centre: Speck Alto Adige PGI, sautéed mushrooms and melted cheese wrapped in crispy puff pastry.

Savoury tarts with Speck Alto Adige and goat cheese - recipe

Savoury tarts with Speck Alto Adige PGI and goat cheese

Tasty, healthy with Speck ALto Adige PGI and an attractive addition to a beautifully laid table. Can anybody resist them?

Fig salad with Speck Alto Adige, hard cheese and balsamic glaze - recipe

Fig salad with Speck, hard cheese and balsamic glaze

Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.

South Tyrolean Speck burger - recipe

South Tyrolean speck burger

Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...

Pizza-in-the-pan with Speck Alto Adige – recipe

South Tyrolean-style carbonara

No need to turn on the oven to enjoy a delicious pizza! With an extra touch of flavour from Speck Alto Adige PGI – the perfect combination of goodness and simplicity.

Warm white cabbage salad - original Speck Alto Adige - recipe

Warm white cabbage and speck salad

This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.