Polenta pie with vegetarian sauce on spinach cream
soups from Italy - Veneto
spring soup
spring soup
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Enough: a fresh celery stalk, a carrot, a handful of fresh or frozen peas and butterflies for soup, with these few ingredients you will have a vegetable soup for all seasons.
preparation
step 1
Cut into julienne carrots and celery. Put the vegetables in a pot, cover with water or broth and cook 5-6 minutes.
step 2
Add the peas cook another 5 minutes. Unite the butterflies and cook the minutes of cooking as described on the package.
step 3
Serve with Parmesan cheese. Note: the amount of vegetables depends on the number of diners