Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 8 ounces (200 g) stelline
- 1 pound asparagus
- 2 potatoes
- A spring of fresh mint
- 1 quart (1 l) broth
- A chunk of unsalted butter the size of a walnut
- Half a medium onion, minced
- Salt and pepper to taste.
Preparation:
Wash the asparagus spears and cut the green parts into rounds, keeping the tips as individual inch-long pieces and setting them aside. Peel and dice the potatoes.Mince the onion and sauté it in the butter with the asparagus rounds, potato, and mint. Check seasoning, add some of the broth, and cook the mixture for 20 minutes or so. During this time boil the asparagus tips for a few minutes in a little more of the broth.
When the 20 minutes are up, blend the mixture containing the potatoes and stir it into the main broth pot together with the broth containing the tips, bring everything to a boil, and cook the stelline. Serve.
Yield: 4 servings asparagus and mint soup with stelline.
Cooking time for stelline: about 8 minutes
Substitutions Grattugiate, malfattini, farfalline orzetti (which look like seeds)
