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Recipe by Emporion
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.
Step 1 of 4: Peel the potatoes and, using a melon baller, make many small balls; sprinkle them with a very fine chop of marjoram
Step 2 of 4: Brown a garlic clove and a chopped onion in the oil, then add the diced potatoes, carrots, and broad beans
Step 3 of 4: After briefly sautéing them, thin with the stock and bring to a boil
Step 4 of 4: Serve with chopped parsley and pecorino shavings
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
