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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 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.
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