Asparagus and pennes soup
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Ingredients
- 500 ml (2 cups) of cooked pennes
- 1,5 litre (6 cups) of chicken broth
- 1 liter (4 cups) of sliced asparagus
- 125 ml (1/2 cup) of grated Parmesan cheese
- 30 ml (2 tablespoons) of olive oil
- 45 ml (3 tablespoons) of chopped fresh sage
- Pepper
Preparation
Side-by-side mode
- Set broth in a casserole and bring to a boil. Reduce heat of an half. Add asparagus and cook for 8 to 10 minutes. Set in half the Parmesan cheese (or more if desired).
- Meanwhile, set oil in a pan and heat at medium heat. Add sage. Heat for 2 to 3 minutes. Set mixture of oil and sage and also the pennes into the chicken broth. Cook for a few minutes.
- Serve and garnish each bowls with little grated Parmesan. Pepper up to taste.
Our asparagus are on special!
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Did you know that...
The Quebec asparagus season generally begins in mid-May and lasts until mid-June.
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