Friday, March 25, 2011

Warm asparagus and pea soup

Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 10 minutes INGREDIENTS 300g. 300g green asparagus. already peas' shelled 40g. 100gr of bean sprouts. potatoes 1 onion 120gr. 10g of pasta. 1.5 liters of fresh basil. vegetable stock 20g. Grana Padano 5g. 50g of wasabi. 20g smoked ham Prague.

extra virgin olive oil salt pepper PROCEDURE -------------------------- Chop the ham into a mixer of Prague, or you can chop fine with a knife . Clean asparagus, cut an inch of the stem, the most 'hard and earthy, then scrape with a knife the rest of the stem up to the green. Rinse the asparagus under cold running water and keep them ready for cooking with the stem immersed in a container with water.

Cut the tips all the same to a length of about 5cm., Then sliced the stems. Peel the potatoes, then cut into cubes, peeled the onion from the first round of leaves, removed the base with the radicina and slice into thin slices. Reheat in a pan the extra virgin olive oil with the onion into slices and chopped ham over low heat for a few minutes, then add peas, bean sprouts and all the vegetables except the asparagus tips.

After a few minutes, in which the vegetables are seasoned in pan, pour in the stock already 'warm and bring to a boil. Reduce heat and cook about 30 minutes. Boil pasta. Just before the soup comes to baking, divide into quarters along the tips of the asparagus and add to the recipe. Mix with the dough and flavored with a touch of wasabi.

Season with salt and pepper to your taste, let cool, then divide the soup into 4 bowls, sprinkle with grated cheese, chopped fresh basil with your hands and brought to the table.

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