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  • Asparagus Soup

    This delicious recipe belongs to Chef Roberto Flore of Antica Dimora del Gruccione. Roberto, who has deep knowledge of Sardinian culinary traditions, creates inventive dishes fit for his high-end restaurant. His dishes are interpretations of traditional Sardinian recipes and use local, seasonal ingredients. Roberto sources his ingredients very carefully, working with small producers in the area and often using heirloom ingredients that are on the verge of extinction. This great culinary artist is also a tireless advocate for traditional foods threatened by globalization.

    Roberto adds small meatballs to his soup. The meatballs make it a full meal, but if you want a lighter lunch, leave them out. The soup is still delicious without them! Pair with a smooth Vermentino di Sardegna, such as Argiolas Is Argiolas.

    • 3 tablespoons (45 mL) extra virgin olive oil
    • 1 medium onion, chopped
    • 1 medium potato, peeled and cubed
    • 2 cloves garlic, roughly chopped
    • 10 mint leaves
    • 1 pound (454 g) fresh asparagus, tough parts removed and the rest chopped, divided
    • Freshly ground black pepper, to taste
    • 1 cup (237 mL) Vernaccia di Oristano or other full-bodied dry white wine
    • 5½ cups (1.30 L) water, divided
    • 1–2 tablespoons high-quality extra virgin olive oil, for drizzling
    • Sea salt, to taste
    • 16–24 Mini Meatballs (see recipe) (optional)

    1.In a medium (8- to 12-quart [7.6- to 11.4-L]) stockpot, warm the oil over medium heat. Add the onion and potato and cook for 5 to 6 minutes, until the potato starts to soften. Add the garlic, stir well, and cook for 1 minute.

    2.Add the mint leaves and most of the asparagus, reserving some of the tops for garnishing.

    3.Add a grind of the black pepper and stir well. Cook for 2 to 3 minutes, until the asparagus starts to brown. Add the wine and cook for 2 to 3 minutes, until the alcohol in the wine evaporates.

    4.Add 5 cups (1.19 L) of the water and bring to a boil. Reduce the heat to low, cover the stockpot, and cook for 12 to 14 minutes. Remove from the heat.

    5.Let the soup cool slightly, and then transfer to a food processor or blender. Process the soup until smooth. As the processor runs, drizzle in 1 to 2 tablespoons of oil.

    6.Return the soup to the stockpot. Add the remaining ½ cup (119 mL) water and cook on low heat for 10 to 12 minutes. Adjust the seasoning to taste.

    7.Transfer the soup into bowls. Serve hot, garnished with the reserved asparagus tops and the Mini Meatballs, if using.


Copyright © 2013 Viktorija Todorovska All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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