Zuppa di asparagi

Bouneschlupp

• 700 GRAM ASPARAGUS, peeled and cut in pieces
• 4 SLICES OF BREAD, toasted
• 4 EGGS
• 3 CUPS VEGETABLE STOCK
• 2 CLOVES GARLIC, chopped
• 50 GRAM PARMESAN CHEESE, grated

• 1/2 TURNIP, cubed
• 300 GRAM FRENCH BEANS
• 1/2 LEEK, sliced
• 4 POTATOES, peeled and cubed
• 1 ONION, chopped
• 2 CLOVES GARLIC, chopped
• 100 GRAM BACON, cubed
• 200 GRAM SALAMI, sliced
• 4 CUPS BEEF STOCK
• 4 TBSP SOUR CREAM

Stir fry the garlic in hot olive oil for 3 minutes; ass the asparagus and stir fry 5 minutes more. Add the stock, bring to the boil and simmer for 15 minutes. Add a few tablespoons of soup and the cheese to the eggs and stir. Add this to the soup, while stirring, on very low heat. Make sure the soup does not boil. Put a slice of bread in each plate, pour the soup on top.

People used to be poor in parts of Italy, especially in the south and old bread was not thrashed, but used to bind the soup like also in summer vegetable soup from Basilicata, Ancona fish soup and pappa al pomodoro.

The Worldcook website contains also another delicious recipe for asparagus soup.

Bring the stock to the boil with the turnip, the leek, the potatoes, the onion and the garlic. Simmer for half an hour. In the meantime, stir fry the bacon and salami for 10 minutes. Add this to the soup and simmer 10 minutes more. Put the soup in bowls or plates and add a tablespoon of sour cream to each.