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30 April, 2020  |  Spring soup food

Spring soup


  • 200 g of peas (fresh or frozen)
  • 400 g of green asparagus
  • 2/3 spring onions
  • 180 g of rice
  • 3 tablespoons olive oil
  • 1 l of water
  • salt and pepper just enough
  • Grated Parmigiano Reggiano

Peel and cut the asparagus legs into half a centimetre rings.

Finely slice the onions and brown them with oil, over moderate heat. Add the peas and the asparagus legs.

Season for a minute, keeping the heat moderate. Add the water and bring it to a boil.

As soon as the water begins to boil, add a little salt.

Boil for 5 minutes over low heat, add the rice by raising the heat and let it boil for another 10 minutes.

Add the asparagus tips and cook for another 8/10 minutes.

Turn off the heat and let stand for 2 minutes, stirring occasionally. Add pepper, the cheese and serve.

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