The recipe of Garmugia
A typical soup from the city of Lucca, a true celebration of spring first fruits: asparagus, fresh peas, artichokes, fava beans and onions. The dish is simple, and its particularity is precisely the seasonality of the ingredients: only for a few weeks a year, in fact, it is possible to find these ingredients - all together! - on the market stalls.
Ingredients
- 1 fresh onion
- 150 g of shelled fava beans
- 100 g of shelled peas
- A small bunch of asparagus
- 4 artichokes
- 80 g of bacon
- 200 g of ground beef
- 1.5 l of vegetable broth
- Stale bread
- Salt
- Freshly ground black pepper
- Extra virgin olive oil
Preparation
Wash and slice all the vegetables: peas and fava beans should be shelled, asparagus should be cut into rounds - leaving the tips whole - and artichokes should be cleaned, cut into thin slices and placed in a bowl with the juice of half a lemon to prevent them from turning black.
Brown the onion - after cutting it into small pieces - in three tablespoons of extra virgin olive oil, and when it begins to wilt, add the bacon cut into strips.
Add the ground meat and use a wooden spoon to separate it and cook it well.
Once the meat is cooked, add all the vegetables and let them season.
At this point, add the vegetable broth.
Adjust the salt and pepper and cook for about 40 minutes over medium heat.
In the meantime, toast the slices of bread to be placed on the plates; the amount may vary according to personal taste but consider at least one slice per serving. Shredded toast can be added if desired.
Serve the soup hot with bread and raw oil.
