Garmugia, spring Lucchese soup - Garmugia, la zuppa lucchese di primavera
Yesterday my neighbour invited me for dinner. She served the most beautiful Garmugia, the typical Lucchese soup, done with late winter and early spring vegetables: fresh onions, broad beans, peas, asparagus and artichokes. An incredible flavour, a soup that taste of good old times!
4 servings
Ingredients:
- 4 white fresh onions
- 3 artichokes
- 1 cluster of asparagus
- 4 tablespoon of fresh broad bean
- 4 tablespoon of fresh peas
- 2 oz of ground veal
- 2 oz of pancetta (sweet bacon)
- 5 cups of broth
- Extra virgin olive oil
- Salt, pepper
Start preparing all vegetables. Slice finely artichokes and onions, shell peas and broad beans and chop asparagus;
In a deep casserole sauté onions and diced pancetta, when onion is translucent add ground veal and brown it. Stir frequently. Now add in the following order: peas, board beans, artichokes and at last asparagus. Let it flavour well, salt and pepper.
Now pour in 5 cups of broth. Cook for about 45/60 minutes on low fire. Serve with toasted bread.
