Here is a soup that is simply delightful…the ease of this soup alone will make you happy! However, it taste so good that you will be even happier afterwards. And, that our 5-year old daughter had three servings made me even happier:)
Since the ingredients in this soup are at a very minimum, you should try to choose fresh, local, and homemade.
This is an adapted version of recipe I found in one of my favorite books of Italian soups from Roma…I like to lightly peel the asparagus for this one, as I find it makes it even smoother. But you can choose whatever style you like!
Please do yourself a favor and go for a homemade chicken broth (or vegetable broth for the veg-heads:). I found that the added substance of a great homemade chicken broth took this soup to a whole other level…I also added my vegetable scraps (the ends of the asparagus, green onion scraps, etc) to the broth while heating it up.
For the pasta you can buy a package of the smallest pasta you can find (and I mean small), if you can’t find any just break up some penne or what ever else you have on hand. I usually break mine up in a large mixing bowl that I cover with a towel- that prevents the pieces from flying everywhere:)
Oh and don’t forget to use a good extra virgin olive oil!
Ciao e boun appetito Tim
- large bunch, or 600g of fresh asparagus
- 2-3 spring onions
- 2 stalks of green garlic, or just use the spring onions if you can't find any
- 2 fl oz of EVO
- 2½ quarts of chicken broth
- 5½ oz pastina, or broken up tiny pieces of dried pasta
- Parmigiano or Grana
- Black Pepper
- Snap the woody ends of the asparagus off (add these to the broth that you are heating up, and strain them out before adding to the soup). Cut the tips of the asparagus and set aside. Lightly peel the asparagus spears, this is optional, but I prefer this with this soup. Finally, slice the spears into thin rounds.
- Slice the spring onion into thin rounds, and do the same with the green garlic stems if you are using them. Add 2 oz of EVO to a large soup pot, add the onion, and bring to medium heat. Once tender add in the garlic and 1-2 pinches of salt and cook for another 2 minutes or so.
- Now mix in the thin rounds of asparagus and cook for another minute or so, making sure to cover them completely in the EVO and onion. Now add the strained chicken broth and bring to a boil. Then reduce heat to a lively simmer for a few minutes. Add the pastina and cook for about 5-6 minutes or so (al dente is just fine, as it will continue to cook in the serving bowl). After a few minutes drop in the asparagus tips for the final 2 minutes.
- Move soup to your serving bowl, add some fresh EVO, salt and pepper to taste and serve! And don't forget the freshly grated Parmigiano or Grana at the table:)
Some pepperoncini would be just fine with this too!