Zuppa di cardi

Clean the Thistles by removing the outer leaves, tough and stringy, and then reduce the tender stalks into chunks 8-10 cm long.

Remove the hair present on the surface of stems, raschiandoli with the sharpened edge of a knife.

As they clean the Thistle chunks, put them in a bowl filled with water acidulated with lemon juice to prevent blackening.

Quickly clean your heart of thistle, removing the piece of wood that covers it, cut it into small pieces and put them in the bowl.

In a large pot boil salted water and vinegar with juice of half a lemon, and then take the Thistles.

Leave resume boil, cover the pan with a lid and cook for 30 minutes at moderate heat, then drain the cardi and drain them well.

Fry the garlic in a pan with oil and butter, for 3-4 minutes over high heat, then delete it and put in the container the Thistles.

Let stand for a few minutes, stirring with a wooden spoon, then wet your hair with three glasses of warm water and sprinkle the pretzels.

Bring to a boil, add the two beaten eggs with salt and pepper, stir and leave to thicken sweet focus.

Meanwhile, cut the bread into cubes and toast it in the oven.

Spread croutons made at the bottom of a soup-tureen, pour over the steaming soup and serve.