Spring soup is a dish of Italian origin that reflects the flavors and colors of the season. Prepared with potatoes, baby carrots, fresh shelled broad beans, and other delicious ingredients, this soup is nourishing and tasty. Cooking in vegetable stock gives it a rich yet delicate flavor, while fresh pecorino cheese adds a note of intense taste. Served hot, this soup is perfect for enjoying fresh spring produce.
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Peel the potatoes and, using a melon baller, make many small balls; sprinkle them with a very fine chop of marjoram
Brown a garlic clove and a chopped onion in the oil, then add the diced potatoes, carrots, and broad beans
After briefly sautéing them, thin with the stock and bring to a boil
Serve with chopped parsley and pecorino shavings
Pot
Knife
Cutting Board
Ladle
Store in the refrigerator for up to 2 days.
This soup is a light and fresh first course, ideal for spring and summer.
Italia
| Energy (kcal) | 120.46 |
| Carbohydrates (g) | 15.37 |
| of which Sugars (g) | 1.35 |
| Fat (g) | 3.86 |
| of which Saturates (g) | 2.35 |
| Protein (g) | 6.25 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.11 |
