Servings: 4-6
Ingredients:
“Il Crü” Salami : 4/6 slices (1 tray)
Sliced bread: one loaf
Broad bean pureed soup:
Frozen broad beans: 400 gr
Potatoes: 2 (big)
Water: about 0,7 L
Extra Virgin Olive Oil: to taste
Salt: to taste
Beef stock cube: half a stock cube
A delicate first course where broad beans enhance the flavor of salami
Directions:
Boil potatoes in salted water. Wait for 10 minutes after the water begins to boil and then add frozen broad beans. Cook for other 10 minutes. If you want to season your soup, add half a sock cube to it. In the meantime, julienne “Il Crü” Una Vera Italia Baldo salami and brown it on a pan with a little oil. Cut the sliced bread into 2cm wide slices and toast them on a pan as well. When your vegetables are cooked, blend them together with some stock to obtain a creamy and soft pureed soup. Plate it up and garnish with “Il Crü” salami, a few pieces of toasted bread and a little oil.