Best 2 Garmugia Spring Soup From Lucca Recipes

In the heart of Tuscany, Italy, lies the beautiful city of Lucca, renowned for its rich culinary heritage. Among its many delectable offerings, Garmugia, a traditional spring soup, holds a special place. This vibrant and flavorful dish is a testament to the bounty of fresh seasonal vegetables that flourish in the region during springtime. Garmugia embodies the essence of simplicity, yet it captivates the senses with its harmonious blend of flavors and textures. As you embark on this culinary journey, discover the authentic recipe for Garmugia, along with variations that showcase the versatility of this delightful soup. From the classic Garmugia di Verdura, brimming with garden-fresh vegetables, to the hearty Garmugia di Fagioli, featuring tender beans and aromatic herbs, each recipe promises a unique taste experience. Get ready to savor the vibrant flavors of Lucca's spring bounty with this collection of Garmugia recipes, carefully curated to tantalize your taste buds and transport you to the heart of Tuscany.

Check out the recipes below so you can choose the best recipe for yourself!

GARMUGIA SPRING SOUP FROM LUCCA

GARMUGIA SPRING SOUP FROM LUCCA image

Categories Soup/Stew Vegetable Healthy Simmer

Yield 8 bowls

Number Of Ingredients 24

Ingredients

2 cups fresh shelled peas
2 cups fresh shelled fava beans
2 cups minced spring onions
2 cups asparagus (cut into slices; tips kept whole)
2 cups artichokes (chokes cut into eight wedges; stems peeled and chopped)
1-2 lemons
1 bowl of water
10 Tbs extra-virgin olive oil
5 ounces minced pancetta
1/2 lb ground veal
Fresh thyme (a handful of sprigs)
Black pepper (20 turns of pepper mill)
1 tsp salt
2 quarts meat broth
For the croutons:
8 slices stale crusty bread (cut into cubes)
10 sprigs of fresh thyme
2 cloves of garlic (crushed)
3 Tbs extra-virgin olive oil
Black pepper (10 turns pepper mill)
1 tsp salt
Topping:
1-2 Tbs grated Parmesan cheese per serving
Drizzle of extra-virgin olive oil per serving

Steps:

See how to prepare dish at: http://www.youtube.com/watch?v=1z7ARxw835A Squeeze a lemon (or two) in a bowl of water to keep the artichokes from browning once you've trimmed and cut them. Prepare all the vegetables and pancetta as described in the list of ingredients. Heat the broth and bring to a boil. Preheat the oven to 430°F. Sauté the spring onions in the oil over medium heat. Let the onions sweat and become translucent (about 5 minutes). Add the pancetta. Let the fat from the pancetta melt. Turn up heat and add the veal. Let veal cook as you stir. Drain the artichokes from the lemon water they'd been soaking in and add to pot. Stir them in and let them cook for about a minute. Add all the other vegetables and stir them in. Salt. Pour the meat broth into the pot and let soup simmer for about 7-10 minutes or until vegetables are just cooked. In the meantime prepare the croutons. Cut the bread as instructed in the ingredients and place them in an oven tray. Dress them with the thyme, pepper, olive oil, salt and garlic and toss. Put in a preheated 430°F oven till croutons get toasted (less than 10 minutes). When soup is ready add the fresh thyme and the pepper and stir. To serve the soup ladle it into a bowl, top with the croutons, 1-2 Tbs grated Parmesan cheese and a drizzle of extra-virgin olive oil.

TASTY SPRING SOUP CALLED "GARMUGIA"

Tasty Spring Soup Called

This recipe goes back to the 16th century and if it's been around for so long, it must be good. Actually, it's more than that, it's awesomely good! You can see how to prepare it at the following link: http://www.youtube.com/watch?v=1z7ARxw835A It's made with a variety of fresh spring produce and ground veal. If you can't find the fresh ingredients or don't feel like shucking peas you can use them frozen. If you want to make a vegetarian dish, omit the veal and pancetta and replace the meat broth with vegetable broth.

Provided by alfrescoacsi

Categories Vegetable

Time 40m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 17

Ingredients

2 cups fresh shelled peas (or frozen)
2 cups fresh shelled fava beans (or frozen)
2 cups minced spring onions (replace with scallions if you can't find them)
2 cups asparagus (cut into slices, tips kept whole)
2 cups artichokes (chokes cut into eight wedges, stems peeled and chopped) or 2 cups frozen artichoke hearts
1 -2 lemon (not needed if using frozen artichokes)
1 bowl water (not needed if using frozen artichokes)
13 tablespoons extra-virgin olive oil
5 ounces minced pancetta
1/2 lb ground veal
2 quarts meat broth
8 slices stale crusty bread
20 sprigs fresh thyme
2 garlic cloves (crushed)
black pepper
2 teaspoons salt
8 tablespoons grated parmesan cheese (or more)

Steps:

See how to prepare dish at: http://www.youtube.com/watch?v=1z7ARxw835A
If using fresh artichokes, squeeze a lemon (or two) in a bowl of water to keep the artichokes from browning once you've trimmed and cut them.
Prepare all the vegetables and pancetta as described in the list of ingredients above.
Heat the broth and bring to a boil.
Preheat the oven to 430°F
Sauté the spring onions in the oil over medium heat. Let the onions sweat and become translucent (about 5 minutes). Add the pancetta. Let the fat from the pancetta melt. Turn up heat and add the veal. Let veal cook as you stir. When it is no longer pink you can start adding the vegetables.
Drain the artichokes from the lemon water they'd been soaking in and add to pot. Stir them in and let them cook for about a minute. Add all the other vegetables and stir them inches Salt.
Pour the meat broth into the pot and let soup simmer for about 7-10 minutes or until vegetables are just cooked.
In the meantime prepare the croutons. Cut the bread as instructed in the ingredients and place them in an oven tray. Dress them with the leaves stripped off 7 sprigs of thyme, black pepper (10 turns of pepper mill), 3 Tbs olive oil drizzled over them, 1 tsp salt and garlic and toss. Put in a preheated 430°F oven till croutons get toasted (less than 10 minutes).
When soup is ready strip the leaves off the rest of the fresh thyme over the pot of soup and black pepper (20 turns of pepper mill). Stir.
To serve the soup ladle it into a bowl, top with the croutons, 1-2 Tbs grated Parmesan cheese and a drizzle of extra-virgin olive oil.

Tips:

Use fresh, seasonal ingredients: This will ensure that your soup is packed with flavor.
Don't be afraid to experiment: There are many different ways to make garmugia soup, so feel free to add your own personal touch.
Make a big batch: This soup freezes well, so you can make a large batch and enjoy it all week long.
Serve with crusty bread or a green salad: This will help to round out the meal and make it more satisfying.
Enjoy! Garmugia soup is a delicious and nutritious meal that is perfect for any occasion.

Conclusion:

Gar mugia soup is a traditional Tuscan soup that is made with fresh, seasonal vegetables and cannellini beans. It is a hearty and flavorful soup that is perfect for a cold winter day. There are many different ways to make gar mugia soup, so you can easily find a recipe that suits your taste. Whether you like your soup thick or thin, with or without meat, there is a gar mugia soup out there for everyone. So next time you're looking for a delicious and healthy meal, give gar mugia soup a try. You won't be disappointed.