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 ...
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
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.
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?
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
A true classic of South Tyrolean cuisine, reimagined with spinach and roasted hazelnuts.
Easy to digest, simple and delicious: You and your guests will love it!