Asparagus and wholegrain spelt soup

Food · Beatrice Spagoni · 2009-12-23

Delicate and flavoursome, asparagus and wholegrain spelt soup is an ideal dish for enjoying these spring vegetables with a gentle touch.

Delicate and flavoursome at the same time, asparagus and wholegrain spelt soup is an ideal dish for enjoying these spring vegetables in a gentle and delicate way.

Preparation

Begin preparing the asparagus and wholegrain spelt soup by peeling the onion, celery and carrot, then cut everything into cubes.

Gli odori per la preparazione della zuppa © Beatrice Spagoni — The aromatics for preparing the soup © Beatrice Spagoni

Heat two or three tablespoons of oil in a large saucepan, add the prepared vegetables, a bay leaf, season with salt and leave to sauté for a few minutes. Meanwhile, peel the potatoes, cut them into cubes as well and add them to the saucepan.

Le verdure in cottura © Beatrice Spagoni — The vegetables cooking © Beatrice Spagoni

Cover everything with plenty of water, bring to the boil, then add the spelt and leave it to cook for about thirty minutes. In the meantime, prepare the asparagus, removing the tougher woody ends of the stalks. Slice the remaining stalks into rounds and halve the tips lengthways, then add them to the saucepan with the vegetables and continue cooking.

Gli asparagi aggiunti alla verdura per la zuppa © Beatrice Spagoni — The asparagus added to the vegetables for the soup © Beatrice Spagoni

When the spelt is cooked, remove the saucepan from the heat and serve the asparagus soup sprinkled with grated Parmigiano, a drizzle of raw olive oil and fragrant with fresh parsley.

La zuppa di asparagi e farro integrale servita © Beatrice Spagoni — The asparagus and wholegrain spelt soup served © Beatrice Spagoni

Tips and curiosities

Asparagus is a spring vegetable rich in beneficial properties such as vitamins, minerals and fibre. It also stimulates kidney filtration. To fully appreciate its properties, however, the advice is to eat it only fresh (not frozen). The smaller spears tend to be more flavourful and aromatic.

Steps

Peel the onion, celery and carrot, then cut everything into cubes
Heat two or three tablespoons of oil in a large saucepan, add the prepared vegetables, a bay leaf, season with salt and leave to sauté for a few minutes
Peel the potatoes, cut them into cubes as well and add them to the saucepan
Cover everything with plenty of water, bring to the boil, then add the spelt and leave it to cook for about thirty minutes
Prepare the asparagus, removing the tougher woody ends of the stalks
Slice the remaining stalks into rounds and halve the tips lengthways, then add them to the saucepan with the vegetables and continue cooking
When the spelt is cooked, remove the saucepan from the heat and serve the asparagus soup sprinkled with grated Parmigiano, a drizzle of raw olive oil and fragrant with fresh parsley