Ingredients for Tasty Spring Soup Called Garmugia
- Shelled Peas
- Fava Beans
- Spring Onions
- 1 cup asparagus, chopped
- Artichokes
- Lemon
- Water
- 2 tablespoons olive oil
- 4 ounces pancetta, diced (optional)
- 1 pound ground veal (optional)
- Meat Broth
- Crusty Bread
- Fresh Thyme
- Garlic Cloves
- Black Pepper
- Salt
- Grated Parmesan cheese (optional)
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How to Make Tasty Spring Soup Called Garmugia
- Heat olive oil in a large pot over medium heat. Add diced pancetta (or omit for vegetarian version) and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, reserving rendered fat in the pot.
- Add finely chopped onion and carrots to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in ground veal (or omit for vegetarian version) and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add vegetable broth (or meat broth if using meat) and bring to a boil. Add potatoes, peas (fresh or frozen), and chopped asparagus. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes and asparagus are tender.
- Stir in chopped fresh herbs (parsley, chives, etc.). Season with salt and pepper to taste.
- Serve hot, garnished with the reserved crispy pancetta (if using) and a sprinkle of freshly grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
23g
Fat
25g
Carbs
18g
