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 ...
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
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.
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!
The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
