Spring Soup with Corn Stars and Rice

Is a fresh and light first course proposal; A dish rich in flavor and a treasure trove of flavor, vitamins and minerals essential elements for the change of season. Spring is undoubtedly the most romantic and beloved season, muse of poets and writers, because it gives us a warm sun, blue skies and nature that awakens with trees festively decorated with flowers of a thousand scents. However, it also has "contraindications": sunny days that alternate with days of rain, wind, alternating between days of "almost summer" heat and days of "typical autumn" cold. And let's not forget what our grandparents called "spring fatigue" or "spring sickness", which nowadays is instead called "hibernation syndrome". Tiredness, difficulty falling asleep, weakness or exhaustion are some of the symptoms that affect about two million people who are unable to adapt to the new rhythms that the season offers us. With daylight saving time, longer days and fluctuating temperatures, our body is affected and our body must make an energetic effort to recover from winter torpor. The classic symptoms of fatigue, exhaustion and drowsiness occur as a consequence. To remedy this, we have a sure weapon: a healthy and balanced diet, rich in all the nutrients we need. Now let's see what we need to make our Spring Soup with Corn Stars and Rice. Ingredients 180 grams of Rice Stars 3 potatoes 2 spring onion 4 carrots 300 grams of fresh peas 300 grams of broad beans 2 stalks of celery 1 bunch of asparagus extra virgin olive oil salt parsley vegetable broth Ingredients for the broth 1 onion cloves a few celery sticks 2 carrots peppercorns Savoy cabbage and sesame chips 4 large or 8 small cabbage leaves extra virgin olive oil Sesame seeds Pear and Apple Chips 1 pear 1 apple Steps Prepare the cabbage chips and after washing and removing the central part, hard and fibrous, dry them gently with a sheet of kitchen paper. Put them on a baking sheet and season them with a drizzle of oil and sesame seeds; Bake at 180 degrees for about ten minutes. Wash the pear and apple and cut them into thin slices, keep the peel, sprinkle them with sesame and put them in a baking pan covered with parchment paper; Bake at 170 C degrees for about 20 minutes. Let's prepare the broth: peel an onion and add a few cloves, cut 2 carrots and 2 celery stalks into pieces. Put the vegetables in a pot with about 3 liters of cold water, bring to a boil and cook for an hour. Let's start by peeling the vegetables and remove the peel from the peas and broad beans; Clean the asparagus by removing the hard end, peel the potatoes, carrots and spring onions. In a saucepan, put a drizzle of extra virgin olive oil and gently flavor the two thinly sliced spring onions; add the peas, broad beans, potatoes, carrots cut into sticks and asparagus in small pieces (keep the tips aside and add them three-quarters of the way through cooking). Cover with the vegetable broth and cook for about forty minutes; add the Rice Stars, the asparagus tips and continue cooking for 10 minutes.