Family friendly Entrees Italian

Minestra primavera

Name: Minestra primavera
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /italian
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, finely chopped; 3 slices prosciutto, chopped; 1 tablespoon plain flour; 1 cup (250ml) white wine; 1kg fresh peas, podded (to give 2 cups); 1kg broad beans, podded, blanched; 1 bunch asparagus, cut into 3cm lengths; Grated parmesan and sourdough, to serve; 1 raw chicken carcass (see note); 3 carrots, roughly chopped; 1 onion, roughly chopped; 2 celery stalks, roughly chopped; 1 leek, trimmed, roughly chopped; 1 each fresh bay leaf (see note) and thyme sprig; 3 flat-leaf parsley stalks; 5 whole black peppercorns; 2L (8 cups) cold water

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by David Prior

delicious. contributor

Oct 03, 2015

This bright spring soup with fresh peas, broad beans, asparagus and prosciutto is the perfect transition from winter.

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, finely chopped
3 slices prosciutto, chopped
1 tablespoon plain flour
1 cup (250ml) white wine
1kg fresh peas, podded (to give 2 cups)
1kg broad beans, podded, blanched
1 bunch asparagus, cut into 3cm lengths
Grated parmesan and sourdough, to serve

Chicken stock

1 raw chicken carcass (see note)
3 carrots, roughly chopped
1 onion, roughly chopped
2 celery stalks, roughly chopped
1 leek, trimmed, roughly chopped
1 each fresh bay leaf (see note) and thyme sprig
3 flat-leaf parsley stalks
5 whole black peppercorns
2L (8 cups) cold water

Method

1.

For chicken stock, place all ingredients in a stockpot, cover with 2L (8 cups) cold water and bring to the boil over high heat. Reduce heat to medium-low and simmer for 1-2 hours, skimming the surface occasionally. Strain. Reserve 1L (4 cups) stock. (Remaining stock will keep in airtight containers for up to 1 week in the fridge or frozen for up to 3 months).
2.

Heat oil in a pan over medium heat. Cook onion and garlic, stirring, for 4-6 minutes until soft. Add prosciutto and cook, stirring, for 1 minute. Add flour and cook, stirring, for 2 minutes. Gradually stir in wine, then add 1 cup (250ml) reserved stock and simmer for 8 minutes or until thickened. Meanwhile, in a separate pan, bring remaining 3 cups (750ml) stock to the boil. Add peas and cook for 3 minutes. Squeeze broad beans from their skins, then add to the pan along with asparagus and cook for 2 minutes or until vegetables are tender. Stir in wine mixture. Cool slightly.
3.

Whiz 1 cup (250ml) soup in a blender until smooth. Stir the puree through remaining soup, season and gently reheat.
4.

Divide soup among bowls, scatter with parmesan and serve with sourdough.