Lucca-style Veal and Vegetable Soup
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MASTERY Level
45 min
686 Views
MASTERY Level
0 People
45 min
INGREDIENTS
for 0 people
- 4 spring onions
- 4 artichokes
- 4 tablespoons asparagus
- 4 tablespoons peas
- 4 tablespoons broad beans
- 3 ½ oz Minced veal meat
- 1 ¾ oz pancetta (italian bacon)
- extra virgin olive oil
- rustic bread
- salt
Preparation
In a casserole, brown the finely cut onion in the oil with the chopped pancetta. When the onion is golden, add the veal and then the fresh broad beans, peas, artichokes – cleaned and cut into wedges and finally the lightly blanched asparagus tips. Leave to gain flavor, then add 5 cups of stock and bring slowly to the boil until all the vegetables are cooked. Serve the “Garmugia” with diced croutons.