Spring soup is an Italian dish that reflects the flavors and colors of the season. Made with potatoes, young carrots, fresh shelled broad beans, and other delightful ingredients, this soup is nutritious and tasty. Cooking in vegetable broth provides a rich and delicate flavor, while fresh pecorino cheese adds a strong flavor note. Served hot, this soup is perfect for enjoying fresh spring produce.
Peel the potatoes and using a melon baller, make small balls; sprinkle them with a very fine chop of marjoram
Sauté in olive oil a clove of garlic and a chopped onion, then add diced potatoes, carrots, and broad beans
After lightly sautéing, add broth and bring to a boil
Serve with chopped parsley and shavings of pecorino cheese
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.
Italy
| 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 |
