How to prepare asparagus and pea soup at home, with burrata and a little egg yolk: an elegant and tasty spring first course

Today I give you the recipe of one Spring soup with asparagus, peas, burrata and poached yolk. And elegant first course and Saber, with all the colors of primavera. And if you think that spring is not the season for soups, you are wrong.

Soup recipes with spring vegetables

Why exactly them spring vegetables, they are perfect for creating delicious soups with vegetal scents, which can be used easily even lukewarm. As the BEAN SOUP OF SICILY, PEAS AND LETTUCE delicious and fragrant with fresh mint, or the surprising ASPARAGUS CREAM WITH COCONUT MILK.

Today's recipe is in fact a Delicate spring soup, a first vegetarian and tasty dish. If at this point I've intrigued you, I add that the gourmet ingredient is Andria Igp's burrata. And that even a quiet soup, enriched by a little yolk (don't be scared, prepare it is really simple), it can become a suitable dish to amaze your guests. If I haven't convinced you yet, save the Fregula SOUP WITH CLAMS, CIME DI RAPA And BOTTARGA. refined and delicious. And take the opportunity to learn how to make Sardinian fregula on my channel YOUTUBE.

Which carbohydrate to put in a soup: the alternative

Don't be scared, because the asparagus and pea soup is very easy to be done in every component. Like 'carbohydrate’ I used very small ones mallored of three colors that I bought in Sardinia. But you can use the typology of for sure which you prefer: small, medium like tubes, or a mix of Gragnano or della fregula SARDA. But you can also completely change genre and use too farro, orzo, rice, mile o quinoa.

In short, Use your imagination and just be careful about cooking times. I hope you don't miss the fact that the burrata and poached egg yolk recreate a fried egg on the plate! At this point all you have to do is take a look at all of mine SPRING RECIPES and good soup to all!

SPRING SOUP OF ASPARAGUS AND PEAS WITH BURRATA AND YOLK IN SHIRT

Portions: 4 Preparation: 30 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 5 voted )

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Ingredients

300 grams of fresh peas

a bunch of asparagus

one shallot

150 grams of malloreddus, rice, Spelled or whatever you prefer

250 grams of burrata from Andria IGP

4 egg yolks

salt and pepper

extra virgin olive oil

fresh basil

vegetable broth

Procedure

FOR THE SOUP - To prepare for the spring of asparagus soup, peas, burrata and poached yolk, You must clean the asparagus by eliminating the toughest end of the stem and peeling the remainder. 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 add a little vegetable broth. Cook covered over medium heat for 5 minutes. Add the pasta and cook.

FOR THE POACHED EGG - While the soup is cooking, Bring to boiling hot water, turn off the heat and slide into the water, one at a time, the four yolks (I put them in a spoon and gently rest them in the water). After a minute, Gently remove the egg yolks with a slotted spoon: on the outside the yolks will be solid, but still liquid inside.

COMPOSITION OF THE DISH - Serve the spring of asparagus soup, peas, burrata and marinated yolk into individual bowls, garnishing the dish with asparagus tips. At the center of the plate, put a spoonful of burrata and, above, the stoned egg and a pinch of salt. Add an extra virgin olive oil (light fruity), A little fresh ground black pepper and the plate is ready. Bon appétit!

Note

Combination: 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 the 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).