MENU
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 ...
For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.
For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige and cheese to give it that certain something!
This pizza is a sure-fire way to win your guests’ hearts: It looks amazing, and the mild, smoky notes of the Speck Alto Adige PGI are nothing short of a triumph.
Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...
Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.