Italian Renaissance spring soup (Garmugia)

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   Preperation: 1.

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   Squeeze a lemon (or two) in a bowl of water to keep the artichokes from browning once you've trimmed and cut them.

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   2.

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   Prepare all the vegetables and pancetta as described in the list of ingredients.

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   3.

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   Heat the broth and bring to a boil.

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   4.

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   Preheat the oven to 430F.

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   5.

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    Saute the spring onions in the oil over medium heat.

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    Let the onions sweat and become translucent (about 5 minutes).

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    Add the pancetta.

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    Let the fat from the pancetta melt.

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    Turn up heat and add the veal.

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    Let veal cook as you stir.

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    6.

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    Drain the artichokes from the lemon water they'd been soaking in and add to pot.

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    Stir them in and let them cook for about a minute.

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    Add all the other vegetables and stir them in.

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    Salt.

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    7.

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    Pour the meat broth into the pot and let soup simmer for about 7-10 minutes or until vegetables are just cooked.

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    8.

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    In the meantime prepare the croutons.

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    Cut the bread as instructed in the ingredients and place them in an oven tray.

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    Dress them with the thyme, pepper, olive oil, salt and garlic and toss.

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    Put in a preheated 430F oven till croutons get toasted (less than 10 minutes).

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    9.

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    When soup is ready strip leaves off the sprigs of thyme directly over the soup grind in the pepper and stir.

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    10.

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    To serve the soup ladle it into a bowl, top with the croutons, sprinkle 1-2 Tbs grated Parmesan cheese over each serving and drizzle with a bit of extra-virgin olive oil.

* Per serving · 4 servings · Values may vary.