Garmugia (Spring Vegetable Soup)
  • CoursePasta and Soup
  • KeywordOlive Oil
Soup Ingredients:
  • 2pieces Italissima Natural Artichokes Whole, Drained and sliced
  • 1/2cup Bonta Fava Beans
  • 1 Fresh Italian Sausage, casing removed and meat crumbled
  • 3oz Ground lean Veal or Beef
  • 1/2cup Italissima Green Asparagus Spears, Diced
  • 3tbsp Preferisco Extra Virgin Olive Oil
  • 3 White Onions, Thinly sliced
  • 1/2cup Shelled English Peas
  • 6cups Chicken Broth
  • Salt & Pepper
Crouton Ingredients:
  • 4slices Coarse country Bread, Cut into ½ inch thick cubes
  • 1/4cup Preferisco Extra Virgin Olive Oil
  • 2cloves Garlic, crushed
  • 1tbsp Fresh Flat Leaf Parsley
  1. In a large saucepan, warm olive oil over medium heat. Add the sausage meat and cook until it starts to release its juices. Add the onion and the ground meat and sauté for four minutes. Add the artichokes, fava beans, peas, asparagus, and stir well. Pour in the broth, cover, and bring to a boil. Reduce the heat to low and continue to cook until the favours have blended, about half an hour. Skim off any froth that may develop on the surface. Halfway through cooking season with salt.
  2. To make the croutons, heat olive oil in a frying pan over medium heat. Add the garlic and sauté until it turns a golden color, about two minutes. Remove and discard the garlic. Add the bread cubes and stir until golden color on all sides. Using a slotted spoon, transfer the croutons onto paper towels to drain off excess oil. Sprinkle with parsley while croutons are still warm. Ladle soup into soup bowls, garnishing with croutons and serve.