Zuppa di cardi (Cardoon Soup)
User Reviews
0
0 reviews
Unrated
Zuppa di cardi (Cardoon Soup)
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
Share:
Ingredients
For prepping the cardoons:
- 1 cardoon about 1 kilo/2 lbs
- 1 flour heaping tablespoon
- salt a good pinch
For the soup:
- 1 liter meat broth or vegetable broth, preferably homemade, 4 cups
- 2-3 Tb. butter
- olive oil
- salt
- black pepper
For finishing:
- 4-6 egg one per serving
- 100 g Parmesan Cheese freshly grated, 3.5 oz
Instructions
- Clean and trim the cardoon stalks, then cut them into bite-sized segments (see Notes for details). Parboil the cardoon pieces, in well salted water into which you have whisked in a heaping tablespoon of flour, for 15 minutes. Drain well.
- In a large saucepan, drizzle some olive oil and melt a good knob of butter in it. Transfer the drained cardoon pieces into the saucepan and turn to cover them well in the butter and oil. Let them sauté gently for 5 minutes or so, turning gingerly from time to time and seasoning lightly with salt and pepper.
- Add enough broth to cover the cardoon pieces and simmer for about 15 minutes, or until the cardoon pieces are completely tender.
- While the cardoon pieces are simmering, break on egg into each serving bowl, then scramble it with a good dusting of freshly grated Parmesan cheese.
- When the cardoon pieces are done, transfer some into each serving bowl on top of the egg and cheese. Ladle on the still simmering broth into each bowl and serving right away.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
