Spring Vegetable Soup with Cheese
Soups • European
Description
Spring Vegetable Soup with Cheese
Ingredients
- Green Peas 10 oz
- Asparagus 10 pieces
- Salad Potatoes 3 pieces
- Carrot 1 piece
- Courgette 1 piece
- Pumpkin 5 oz
- Olive Oil 3 tablespoons
- Chicken bones 0 oz
- Grated Pecorino Pepato Cheese 5 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Vermicelli 0 oz
- Onion 1 head
Step-by-Step Guide
Step 1
Boil the bones for the broth. Finely chop the onion, slice the carrot into thin rings, and dice the other vegetables.
Step 2
Add the potatoes to the pot with cold broth. When the water starts to boil, add the carrot, onion, zucchini, pumpkin, asparagus, and lastly, the peas. Once the vegetables are cooked, add the vermicelli, season with salt, and before turning off the heat, add the cheese and stir.
Step 3
The soup should be of medium thickness. Serve in bowls, drizzle lightly with olive oil, and sprinkle with pepper.
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