Today I give you a spring soup with asparagus, peas, burrata cheese and poached egg. Do you think that spring is not the season suits soups? You are wrong, why the spring vegetables, They are perfect for creating delicious soups from vegetal scents, which can be used easily even lukewarm. As the BEAN SOUP OF SICILY, PEAS AND LETTUCE delicious and fragrant with fresh mint.
Today's recipe is in fact a delicate spring soup, a first vegetarian and tasty dish. If at this point I have intrigued you, I add that the gourmet ingredient is the burrata di Andria. And that even a quiet soup, enriched by a poached egg yolk (do not panic, prepare it is really simple), It can become a suitable dish to impress your guests or, simply, to delight your palate. If I have not yet convinced, look at the Fregula SOUP WITH CLAMS, CIME DI RAPA And BOTTARGA.raffinata and delicious. And take the opportunity to learn how to do the Sardinian fregula on my channel YOUTUBE.
Do not panic, because the soup of asparagus and peas is very easy to do in every component. I used the smallest of three colors malloreddus I bought in Sardinia, but you can use the type of pasta you prefer, a mixed Gragnano or Sardinian fregula. But even spelled, barley, Laughter quinoa. In short, use your imagination and just be careful to cooking times. I hope you will not escape the fact that burrata and yolk shirt recreate the dish a fried egg! At this point you just have to have a look at all my SPRING RECIPES and good soup to all!
300 grams of fresh peas
a bunch of asparagus
150 grams of malloreddus, rice, Spelled or whatever you prefer
250 grams of burrata from Andria IGP
4 egg yolks
salt and pepper, to taste
extra virgin olive oil, to taste
fresh basil, to taste
vegetable broth, to taste
To prepare for the spring of asparagus soup, peas, burrata and marinated yolk, you have to clean the asparagus by eliminating the harder end of the stem and peeling the remaining. Set aside the asparagus tips. Cut the stalks into chunks. Blanch the asparagus tips in lightly salted hot water for 2 minutes and keep warm.
Clean the shallots and chop finely.
Sauté shallots in olive oil and very little water, so you do not burn. Add the asparagus stalks chopped, a few leaves of basil and peas. Brown and combine a little vegetable broth. Cook covered over medium heat for 5 minutes. Add the pasta and cook.
While the soup is cooking, bring hot water to a boil, turn off the fire and slide into the water, one at a time, the four yolks (I put them in a spoon and gently place them in the water). After a minute, gently pick up the egg yolks with a perforated ladle: outside the yolks will be solid, but inside still liquids.
Serve the spring of asparagus soup, peas, burrata and marinated yolk into individual bowls, garnishing the plate with the asparagus tips. At the center of the plate, put a spoonful of burrata and, above, the poached egg and a pinch of salt. Add an extra virgin olive oil (light fruity), a little fresh ground black pepper and the dish is ready. Bon appétit!
MATCHING: Prosecco Superiore DOCG "Brunei", produced by Cantina La Tordera. With this recipe, we chose a combination for contrast. This dish, if you look good to the ingredients, has a mild sweet and oily. And with this brut sparkling wine, the sweet tastes of peas and the fatty note of burrata and egg are contrasted and balanced. "Brunei" this wine has a fresh taste and sour, with fruity aromas of green apple and exotic fruit (litchi).