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Asparagus and pennes soup

Author: Les Cultures de chez nous
Preparation 10
Baking 40
Portions 4
Freezing No


  • 500 ml (2 cups) of cooked pennes
  • 1,5 liter (6 cups) of chicken broth
  • 1 liter (4 cups) of sliced asparagus
  • 125 ml (1/2 cup) of grated Parmesan cheese
  • 30 ml (2 tablespoons) of olive oil
  • 45 ml (3 tablespoons) of chopped fresh sage
  • Pepper
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  • Set broth in a casserole and bring to a boil. Reduce heat of an half. Add asparagus and cook for 8 to 10 minutes. Set in half the Parmesan cheese (or more if desired).
  • Meanwhile, set oil in a pan and heat at medium heat. Add sage. Heat for 2 to 3 minutes. Set mixture of oil and sage and also the pennes into the chicken broth. Cook for a few minutes.
  • Serve and garnish each bowls with little grated Parmesan. Pepper up to taste.

Chef's notes