Ingredients

• 300 g vegetable broth
• 80 g chicken breast
• 50 g asparagus tips
• 40 g shelled peas
• 40 g shelled beans
• 35 g short egg pasta (quadrucci)
• 25 g carrot
• 25 g peeled leek
• 2 slices of sandwich bread
• aromatic mince (sage, parsley, thyme, marjoram)
• olive oil
• salt

For the spring soup recipe, cut the leek into strips (julienne) and the diced carrot. Sauté both in a spoonful of oil, then add the peas, broad beans, asparagus tips and all the broth. Salt, cover and cook the soup, over moderate heat, for about 30 ', then add the squares and finish cooking in about 3' more.

While the soup is boiling, pass the chicken breast to the electric chopper, obtaining a very fine mince that you will collect in a bowl. Salt, then take small portions of meat between two spoons and, by rotating them one on top of the other, shape them so as to give them the shape of elongated meatballs (quenelle). Steam for about 10 minutes, then keep them warm. Divide the slices of sandwich bread into four parts each; toast these pieces of bread, then sprinkle them with a pinch of aromatic mince and drizzle them with a spoonful of oil, possibly the one of "extra virgin" quality.

Pour the soup into a portion holster and top it with the hot quenelles. Serve with the flavored toasters presented separately. Serve immediately.

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