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Cardoon Soup Recipe

Ingredients

How to make it

  • In heavy soup kettle over medium-low heat, saute garlic and onion very gently in the oil until they are soft, but not brown.
  • Add celery (if using) and parsley and continue cooking another 5 minutes until celery starts to soften.
  • Stir in chopped tomatoes, mixing well.
  • Then add the stock. Cover pan and bring to a boil.
  • Taste and add salt if desired.
  • Cover and leave soup simmer for 15 minutes.
  • Coarsely chopped trimmed cardoons or artichoke hearts and add.
  • Cover again and simmer 45 minutes.
  • Add the hot red pepper and meat or beans and let simmer another five minutes.
  • Beat eggs in small bowl.
  • Slowly pour the beaten eggs into simmering soup and stir with a fork.
  • The eggs will cook and scramble into stracciatelle (rags).
  • Remove and serve immediately.

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The Cook

jena MN

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