Spring Vegetable Soup Recipe
Spring Vegetable Soup makes for an excellent appetizer. The soup has the goodness of vegetables and is extremely flavorful. Spring Vegetable Soup is very easy to make and must be tried by all soup lovers.
Ingredients
| Very small globe artichokes - 3 | ||
| Young tender spinach - 1/4 lb | ||
| Escarole | 1/4 Pound | |
| Medium sized onion - 1 | ||
| Bacon Slices | 3 , smoked | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Very young, fava beans - 1 1/4 lb , shelled and skinned | ||
| Frozen peas | 1 3/4 Cup (16 tbs) | |
| Extra virgin olive oil | 6 Tablespoon | |
| Salt | 1 To taste | |
| Black peppercorns | 1 To taste | |
| Serve with: thick slices of hot French, or coarse white, bread | ||
Directions
GETTING READY
1 Trim and wash the vegetables.
2 Remove the outer leaves of the artichokes.
3 Cut the remaining, inner parts lengthwise into thin slices.
4 Do not use canned artichokes, it is better to substitute tender green asparagus tips.
5 Shred the spinach and the escarole.
6 Chop the onion finely.
7 Cut the bacon into small dices.
MAKING
8 In an enameled cast iron casserole or a heavy bottomed stainless steel saucepan, heat 3 tbsp oil.
9 Add the onion and bacon and fry over low heat, stirring.
10 Gradually pour in the wine, stirring constantly.
11 Cook, uncovered until the wine has evaporated.
12 Add the beans and artichokes, stir briefly.
13 Pour in 6 1/2 cups cold water.
14 Add 1-1 1/2 tsp salt and 5 black peppercorns.
15 Bring to a boil over moderate heat.
16 Lower the heat, cover, and simmer gently for 45 minutes.
17 Add the peas and leaf vegetable.
18 Simmer for another 15-20 minutes.
SERVING
19 Serve in individual soup bowls, along with slices of French bread or coarse white bread.
1 Trim and wash the vegetables.
2 Remove the outer leaves of the artichokes.
3 Cut the remaining, inner parts lengthwise into thin slices.
4 Do not use canned artichokes, it is better to substitute tender green asparagus tips.
5 Shred the spinach and the escarole.
6 Chop the onion finely.
7 Cut the bacon into small dices.
MAKING
8 In an enameled cast iron casserole or a heavy bottomed stainless steel saucepan, heat 3 tbsp oil.
9 Add the onion and bacon and fry over low heat, stirring.
10 Gradually pour in the wine, stirring constantly.
11 Cook, uncovered until the wine has evaporated.
12 Add the beans and artichokes, stir briefly.
13 Pour in 6 1/2 cups cold water.
14 Add 1-1 1/2 tsp salt and 5 black peppercorns.
15 Bring to a boil over moderate heat.
16 Lower the heat, cover, and simmer gently for 45 minutes.
17 Add the peas and leaf vegetable.
18 Simmer for another 15-20 minutes.
SERVING
19 Serve in individual soup bowls, along with slices of French bread or coarse white bread.
Chef
