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Smeraldina soup

Difficulty: Easy Doses: for 4 people
Ingredients

2 handfuls of sclopìt (Silene inflata),

2 handfuls of nettle leaves (in the absence use chard),

1 fistful of squeaks,

50 green asparagus,

80 g of pearl barley,

50 g of butter,

1 clove of garlic,

1 tablespoon of salt,

extra virgin olive oil,

salt,

bread croutons or a few slices of bread.

Introduction

Fresh and fragrant the role of herbs in the local cuisine, which prefers spontaneous herbs to be collected "in person". With the Friulian term sclopìt (technically Silene inflata) we indicate the tarragon, whose flower with a round and bellied-bellied shape bursts if taken between the fingers.

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Linked products
Vegetable products

White asparagus

(4)
Vegetable products

Green asparagus cream

Vegetable products

Resia garlic

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