Asparagus and spelled soup


By now even the walls know that I enjoy the privilege of having a father who passionately dedicates himself to his vegetable garden (not really a little vegetable garden, to tell the truth) and who, like his daughter in the kitchen, loves to experiment with any type of cultivation . With him I discovered the pleasure of sharing: there is nothing more beautiful than giving vegetables and fruit to friends, seeing them happy and hearing them repeat that they hadn't eaten such a good peach or such a crunchy salad in years fills you with pride and it leaves you feeling like you're doing something good for the people close to you. Lately we have also felt like superheroes fighting with time and distance in an attempt to save a friend who was having difficulty finding ingredients and we almost gave ourselves a high five as soon as we found out that the shipment had arrived safe and sound. (at least part of it)!

Now it's time for asparagus, if I didn't say no my father would deliver me a bunch a day, as if they were a bouquet of roses. I chose to prepare one asparagus and spelled soup read Who and adapted to my taste. If you look closely, these asparagus are also beautiful, long, slender, of a beautiful white, purple and green color…

It goes without saying that it is a dish in full La tarte maison style, delicious to the right degree, light, tasty, detox, in short, a dish in line with the good intentions of the season. Baking asparagus in the oven gives it a good boost of flavor and if your family likes asparagus you will surely like this soup too. Try it and let me know.

Have a good day and see you soon!

Asparagus and spelled soup

  • 100 g of pearled spelled
  • 500 g in asparagi
  • 2 cloves of garlic
  • extra virgin olive oil
  • salt and pepper
  • 4-5 basil leaves

(for 2 people) Rinse the spelled under cold water. Bring the water to the boil in a pan, add salt and the spelled. Let it cook for the time indicated on the package. Drain and set aside once cooked.

Turn the oven on to 180°C. Wash the asparagus and use a potato peeler to remove the tough end. Place them on a baking tray lined with baking paper, season with plenty of oil, finely chopped garlic cloves, salt and pepper. Cook for 20/25 minutes, turning them halfway through cooking. Once roasted, cut them into pieces, place them in the glass of a blender and blend them.

Place the asparagus puree and 250 ml of hot salted water in a pan. Bring to the boil, add the boiled spelled and basil. Cook for a couple of minutes and serve with a generous drizzle of oil and a little freshly ground pepper.


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