Minestra di asparagi e zucchine Recipe
Minestra di asparagi e zucchine
In Primi, Vegetarian, Verdure on May 8, 2010 at 1:31 pm
Minestra di asparagi e zucchine is one of those dishes you know is doing you some good. You feel better just looking at it. Everything is green. Apart from the grated cheese on top, I forgot about the grated cheese on top. Anyway – it is much healthier than eating sausages covered in grated cheese.
Minestra di asparagi e zucchine
I made lots – so I blitzed the rest, which turns it into different soup, but still v. nice.
Minestra di asparagi e zucchine - blitzed.
- 2 bunches of thin asparagus
- 2 large zucchini
- 1 leek (or a bunch of mini leeks)
- 50 grams of greens or broccoli
- 200 g frozen peas
- 1.2 l chicken broth
- 40 grams of Grana Padano cheese
- 20 g butter
- 2 tablespoons olive oil
- salt
- pepper
Peel the leeks by removing the green and outer leaves, then cut into thin strips lengthwise, and wash the cavalo/broccoli or whatever into thin strips. Washed, and slice the zucchine, peel the asparagi removing the woody part of the stalk, wash them in cold running water, then cut into pieces.
Heat the butter in a pan with oil and sweat the leek (porro), then add the rest of the veg, cook on high heat for 3-4 minutes and then pour in the broth. Cover, bring to a boil and cook for about 20 minutes over a medium heat. When cooked, season with salt and pepper to taste and serve generous sprinkling/shaving of grana padano and a pour of olive oil.