Garmugia

A spring soup of young vegetables added in order of toughness, with beef browned first.

Pork, Beef. Not vegetarian — contains beef, pork.

Ingredients

• 4 tablespoons olive oil
• 6 spring onions, sliced
• 150 g pancetta, diced
• 250 g minced beef
• 4 artichokes, trimmed and quartered
• 250 g podded broad beans
• 250 g podded peas
• 200 g asparagus tips
• 800 ml light stock
• 1 teaspoon salt
• 4 slices toasted bread

Method

1. Cook the pancetta in the oil until its fat runs, add the spring onions for 3 minutes, then the beef, and brown it well.
2. Add the artichokes and the stock and simmer 15 minutes.
3. NOW THE REST IN ORDER OF TOUGHNESS: broad beans 6 minutes, then peas 4, then asparagus tips 2. Everything in this soup is young and tender and the whole dish is about that — tipped in together, the asparagus is grey mush before the beans are done.
4. If the broad beans are not tiny, skin them after the first two minutes. The grey jackets on an older bean spoil the colour of the whole bowl.
5. Season at the end, once the pancetta has given up its salt.
6. Serve over toast, thin rather than thick — this is a soup of vegetables in broth, not a stew.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes