Garmugia Spring Soup From Lucca Recipe

Name: Garmugia Spring Soup From Lucca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh shelled peas; 2 cups fresh shelled fava beans; 2 cups minced spring onions; 2 cups asparagus (cut into slices; tips kept whole); 2 cups artichokes (chokes cut into eight wedges; stems peeled and chopped); 1-2 lemons; 1 bowl of water; 10 Tbs extra-virgin olive oil; 5 ounces minced pancetta; 1/2 lb ground veal; Fresh thyme (a handful of sprigs); Black pepper (20 turns of pepper mill); 1 tsp salt; 2 quarts meat broth; For the croutons:; 8 slices stale crusty bread (cut into cubes); 10 sprigs of fresh thyme; 2 cloves of garlic (crushed); 3 Tbs extra-virgin olive oil; Black pepper (10 turns pepper mill); 1 tsp salt; Topping:; 1-2 Tbs grated Parmesan cheese per serving; Drizzle of extra-virgin olive oil per serving

Servings: persons

2 cups fresh shelled peas
2 cups fresh shelled fava beans
2 cups minced spring onions
2 cups asparagus (cut into slices; tips kept whole)
2 cups artichokes (chokes cut into eight wedges; stems peeled and chopped)
1-2 lemons
1 bowl of water
10 Tbs extra-virgin olive oil
5 ounces minced pancetta
1/2 lb ground veal
Fresh thyme (a handful of sprigs)
Black pepper (20 turns of pepper mill)
1 tsp salt
2 quarts meat broth
For the croutons:
8 slices stale crusty bread (cut into cubes)
10 sprigs of fresh thyme
2 cloves of garlic (crushed)
3 Tbs extra-virgin olive oil
Black pepper (10 turns pepper mill)
1 tsp salt
Topping:
1-2 Tbs grated Parmesan cheese per serving
Drizzle of extra-virgin olive oil per serving

1
See how to prepare dish at: http://www.youtube.com/watch?v=1z7ARxw835A Squeeze a lemon (or two) in a bowl of water to keep the artichokes from browning once you've trimmed and cut them. Prepare all the vegetables and pancetta as described in the list of ingredients. Heat the broth and bring to a boil. Preheat the oven to 430u00b0F. Saute the spring onions in the oil over medium heat. Let the onions sweat and become translucent (about 5 minutes). Add the pancetta. Let the fat from the pancetta melt. Turn up heat and add the veal. Let veal cook as you stir. Drain the artichokes from the lemon water they'd been soaking in and add to pot. Stir them in and let them cook for about a minute. Add all the other vegetables and stir them in. Salt. Pour the meat broth into the pot and let soup simmer for about 7-10 minutes or until vegetables are just cooked. In the meantime prepare the croutons. Cut the bread as instructed in the ingredients and place them in an oven tray. Dress them with the thyme, pepper, olive oil, salt and garlic and toss. Put in a preheated 430u00b0F oven till croutons get toasted (less than 10 minutes). When soup is ready add the fresh thyme and the pepper and stir. To serve the soup ladle it into a bowl, top with the croutons, 1-2 Tbs grated Parmesan cheese and a drizzle of extra-virgin olive oil.

3327

kcal

Calories

334

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 cups fresh shelled peas, 2 cups fresh shelled fava beans, 2 cups minced spring onions, 2 cups asparagus (cut into slices; tips kept whole), and more.

Yes, Garmugia Spring Soup From Lucca falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garmugia Spring Soup From Lucca

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