Green spring soup

Name: Green spring soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 4-5 (approx. 250 g) small zucchini; 150 g green asparagus; 4 Shallots; 100 g small durum wheat noodles (e.g. risoni); 2 TABLESPOONS Butter; 4-6 Tsp Vegetable broth (instant); 250 g frozen peas

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
4-5 (approx. 250 g) small zucchini
150 g green asparagus
4 Shallots
100 g small durum wheat noodles (e.g. risoni)
2 TABLESPOONS Butter
4-6 Tsp Vegetable broth (instant)
250 g frozen peas

Directions

1
Boil up approx. 2 l salted water (1 teaspoon salt per litre). Clean and wash the zucchini, cut them in half or quarters lengthwise. Cut into pieces of about 6 cm length. Wash the asparagus and cut off the woody ends.
2
Cut the asparagus also into pieces of about 6 cm length. Peel and finely dice the shallots.
3
Cook the pasta in salted water according to the instructions on the packet until al dente. Melt butter in a large pot. Sauté shallots until translucent. Steam zucchini and asparagus for about 2 minutes. Add 1.5 l hot water, stir in the stock and bring to the boil.
4
Add peas. Simmer soup lightly for about 12 minutes.
5
Drain the pasta and let it drain. Add to the soup. Season to taste with salt and pepper.