Cream of asparagus, peas, mint and crispy Speck

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

     

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  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 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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