Egg Sorpresine with vegetable soup

  • 1
    difficulty

Ingredients

  • 120 g Sorpresine n° 611 all’uovo
  • 1 courgette
  • 2 carrots
  • 2 sprigs thyme
  • 1 onion
  • ½ capón
  • 1 leek
  • 200 g asparagus
  • 1 stick celery
  • salt
Sorpresine n° 611 all’uovo


Preparation

Peel the onion, the carrot and clean the celery.Wash the capon and boil it in three litres of water, skim it with a meshed scoop, then add the onion, the celery, the chunks of carrot and the sprig of thyme.Season with a pinch of salt and simmer for 1 hour and a half over a very low heat, skimming from time to time.In the meanwhile peel the remaining carrot, trim the courgette, clean and peel the asparagus with a potato peeler.Remove the roots and the harder parts from the leek then dice all the vegetables.Skim the broth from the fat and, once sieved, ladle it into a saucepan; bring it to the boil, add the carrot, the courgette, the leek and cook for 7-8 minutes.In a different saucepan cook the pasta, drain it al dente, mix it with the broth and flavour for about a minute.Serve the broth warm, add the rest of the thyme and sprinkle it with some grated parmesan.