Sopa-de-triguerosIn spite of this lovely weather, my biological clock knows it is winter time, and after a long country walk is asking for a steaming soup. This recipe is very simple and easy to prepare if you have some stock already made.

All you need for 4 people is: 1 onion, 1 or 2 cloves of garlic, a bunch of wild asparagus, a tea spoon of paprika, 2 litres of stock, olive oil, salt and saffron threads or turmeric.

Prepare the asparagus as I told you in the post about wild asparagus. Peel and cut the onion in very thin slices. Pour some olive oil in the cooking pot, fry gently the garlic already peeled and cut along with the onion, until it gets brown but not burnt (about 20 minutes). Add the asparagus and keep on frying slowly for another 5 minutes, then put the paprika and quickly pour the broth on it. Raise the heat and add some salt and saffron (this is the original way, I don’t like the taste of saffron, so I use turmeric). Cook it for 10 minutes and it’s ready to warm you up!!