Cream of asparagus, peas, mint and crispy Speck Alto Adige PGI

Cream of asparagus, peas, mint and crispy Speck Alto Adige PGI


for 4 people
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

Level of difficulty:easy
Preparation time:40 min.


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.

Created by: Stefano Cavada

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