Garmugia (Garmugia)
Overview
Garmugia is a spring vegetable soup from the town of Lucca in Tuscany. Spring onions are softened slowly in olive oil, then a little pancetta and minced beef are browned with them. The young vegetables of the season go in next: freshly shelled broad beans and peas, sliced baby artichokes and the tips of asparagus. Meat broth is added and the soup simmers just until the vegetables are tender, so it stays green and fresh. It is ladled over slices of toasted Tuscan bread and served with grated Parmesan and a drizzle of olive oil.
History
Garmugia has been part of the cooking of Lucca since at least the seventeenth century. It celebrates the first vegetables of spring from the fertile plain around the walled city. It is still made in Lucca in April and May when broad beans, peas and artichokes are in season, but the soup is almost unknown outside the province, and many local trattorias offer it only for a few weeks each year.
Main ingredients
Fresh broad beans, peas, artichokes, asparagus, spring onions, minced beef and pancetta. The soup is built on meat broth and is usually served hot. Diet: contains meat; not usually gluten-free.
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Recipe
Method
- 1
Soften the spring onions in the oil over a low heat.
- 2
Add the pancetta and beef and brown them lightly.
- 3
Add the artichokes, broad beans and peas and stir for a few minutes.
- 425 min
Pour in the broth, add the asparagus and simmer for 20 to 25 minutes.
- 5
Season and serve over toasted bread with Parmesan.
- ✓
Serve. About 1h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
