RomanItalian
Pea, Asparagus and Zucchini Soup
by Chef Max Mariola · 1.1M subscribers on YouTube
A light and healthy spring soup made with fresh peas, asparagus, zucchini, and a poached egg (or shrimp). Simple and delicious.
- Servings
- 2
- Difficulty
- easy
Ingredients
12 items- Spring Onionto taste
- 10 pcsAsparagusseparate stems and tips
- 300 gFresh Peasshelled weight; reserve the pods
- Bucce di Pisellifrom the fresh peas, used to make broth
- 2 pcsRomanesco Zucchinidiced
- Waterfor broth, as needed
- Olive Oilfor sautéing and finishing
- Saltto taste
- Pepperto taste
- 2 pcsEggsor substitute with shrimp
- Parmigianograted, to taste
- Gamberetti Bianchi(optional) — optional alternative to egg
Method
- Thinly slice the spring onion (cipollotto) and sauté it in olive oil.
- Add the white parts (stems) of the asparagus and cook for a few minutes.
- Add the fresh shelled peas and continue cooking.
- Meanwhile, wash the pea pods and boil them in water with some onion and asparagus scraps to make a broth. Blend the mixture to obtain a green, aromatic liquid.
- Dice the zucchini and add them to the pan, then pour in the pea pod broth.
- Season with salt and pepper, then add the asparagus tips.
- Poach an egg (or two) directly in the simmering soup.
- Serve with grated Parmigiano and a drizzle of olive oil.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
