Neapolitan soup

Prepare a rich, clear consommé by simmering a good-quality meat or vegetable stock over low heat, skimming any impurities from the surface until the broth is perfectly clear. Season lightly with salt and set aside.

Trim the tough woody ends from the asparagus and cut the spears into small, elegant pieces about 2–3 cm in length. Set the tips aside separately for a more refined presentation.

Blanch the asparagus pieces in a pot of salted boiling water for 2–3 minutes until just tender, then immediately transfer them to a bowl of ice water to preserve their vibrant green color. Drain and set aside.

Blanch the peas in the same boiling salted water for 1–2 minutes until bright green and just tender, then shock them in ice water, drain, and set aside.

Wash the spinach leaves thoroughly and briefly wilt them in a small amount of boiling salted water for about 30 seconds, then transfer to ice water, drain, and gently squeeze out any excess moisture.

Bring the prepared consommé back to a gentle simmer over medium-low heat, ensuring it remains clear and does not boil vigorously.

Add the blanched asparagus, peas, and spinach to the simmering consommé and allow them to warm through together for 2–3 minutes, adjusting seasoning with salt and white pepper to taste.

Ladle the soup carefully into warm bowls, ensuring an even distribution of all three vegetables, and serve immediately as an elegant first course.