Asparagus Soup (Zuppa di Asparagi)
Instructions
For asparagus soup: clean and wash the asparagus by removing the hard part.
Keep the tips apart.
Peel onions and slice them in thin slices.
Put on the heat a saucepan, pour the oil and add the sliced onions.
Let soften, then add the chopped asparagus and Eggplant and cut into cubes.
Lightly salt the vegetables and cover with vegetable broth.
Bake 40 minutes at low heat.
Go to blend the soup (or finely puréed).
Add the asparagus tips and cook for another 5 minutes.
To serve: remove the crusts from slices of bread and cut into cubes.
Place it on a baking sheet and roast in a hot oven for 5 minutes at 200 degrees.
Pour in holsters, soup with croutons, parmesan cheese and a sprinkling of pepper.
Serve immediately.
Ingredients and dosing for 6 persons
- 1 bunch of asparagus
- 2 onions
- 1 eggplant
- 100 cl of vegetable broth
- 2 tablespoons of olive oil
- 40 g of parmesan cheese flakes
- 150 g of wholemeal bread
- Salt
- Sprinkling 1 of pepper