Lucchese soup
Instructions
Clean the artichokes by depriving them of the stems, leaves and tips; divide in half, eliminate any lint inside, cut them into wedges and dip them in a bowl with cold water acidulated with lemon juice.
Deprive tail asparagus tougher, Peel, possibly with a potato peeler to bow, wash them, cut the stem into pieces and keep the tips.
To blanch the beans in boiling salted water, drain and remove the skin that covers; clean the scallion roots, depriving it of the outer leaves and tough green portion; wash and chop.
In a pan with oil to dry chopped onions without let it Brown, add the minced veal meat and browned and lightly brown on all sides; combine the beans, peas, artichokes, drained, asparagus pieces and fry them briefly; cover with cold water, bring to a boil, season with a pinch of salt and cook the soup for 20-30 minutes.
Ten minutes before end of cooking add the asparagus tips cut in half.
Meanwhile, cut the bacon into small cubes and sauté them in a pan and brown them slightly warm; combine the soup with peas, Fava Beans and artichokes and continue cooking for 1 minute.
Serve warm or lukewarm.
Ingredients and dosing for 4 persons
- 2 artichokes
- 200 g of shelled peas
- 1 scallion
- 200 g of fresh shelled beans
- 200 g of asparagus
- 100 g of minced veal meat
- 1 lemon (juice)
- 50 g of bacon (sliced from 50 g)
- 3 tablespoons of olive oil extra virgin
- Salt