📝 About This Recipe
Hailing from the walled city of Lucca, Garmugia is a historic Tuscan soup that celebrates the very first harvest of spring. This 'noble' soup is a luxurious medley of tender artichokes, vibrant asparagus, sweet peas, and broad beans, enriched with a savory base of pancetta and minced veal. Unlike the rustic ribollita, Garmugia is elegant and light, capturing the fleeting essence of rebirth in a bowl.
🥗 Ingredients
The Flavor Base (Soffritto)
- 4 tablespoons Extra virgin olive oil (high quality Tuscan oil preferred)
- 50 grams Pancetta (finely diced)
- 4 pieces Spring onions (white and light green parts only, thinly sliced)
- 150 grams Lean ground veal (or very finely minced veal shoulder)
The Spring Vegetables
- 4 pieces Artichokes (cleaned, tough outer leaves removed, and thinly sliced)
- 200 grams Fresh fava beans (shelled and peeled if large)
- 200 grams Fresh peas (shelled)
- 1 bunch Asparagus (woody ends removed, tips kept whole, stalks sliced into rounds)
Liquids and Seasoning
- 1.2 liters Beef or Vegetable broth (simmering hot)
- to taste Salt
- to taste Black pepper (freshly cracked)
For Serving
- 4-6 slices Tuscan bread (stale or toasted)
- drizzle Extra virgin olive oil (for finishing)
👨🍳 Instructions
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1
Prepare the artichokes by removing the tough outer leaves and trimming the tops. Slice them very thinly and soak them in water with a squeeze of lemon to prevent browning.
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2
In a heavy-bottomed Dutch oven or a traditional terracotta pot, heat the olive oil over medium heat.
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3
Add the diced pancetta and cook for 3-4 minutes until the fat has rendered and it begins to turn golden.
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4
Stir in the sliced spring onions and sauté gently for about 5 minutes until soft and translucent, ensuring they do not brown.
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5
Add the ground veal to the pot. Increase the heat slightly and cook, breaking it up with a wooden spoon, until the meat has changed color but is not browned or crispy.
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6
Drain the artichokes and add them to the pot. Stir well to coat them in the flavorful oils and cook for 5 minutes.
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7
Add the fava beans and the sliced asparagus stalks (keep the tips aside for later) to the pot. Stir to combine.
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8
Pour in the hot broth until the vegetables are just covered. Bring to a gentle simmer.
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9
Reduce the heat to low, cover the pot partially, and let it simmer for about 15-20 minutes.
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10
Add the fresh peas and the reserved asparagus tips to the soup. These require less cooking time and will maintain their bright green color.
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11
Continue simmering for another 10 minutes until all the vegetables are tender but not mushy.
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12
Taste the soup and adjust the seasoning with salt and freshly cracked black pepper.
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13
Place a slice of toasted Tuscan bread at the bottom of each individual serving bowl.
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14
Ladle the hot soup and plenty of vegetables over the bread, allowing it to soak up the broth for a minute before serving.
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15
Finish each bowl with a generous drizzle of high-quality extra virgin olive oil.
💡 Chef's Tips
Always use the freshest spring vegetables you can find; frozen vegetables will lack the delicate sweetness required for this dish. If your fava beans are large and have a thick skin, blanch them for 1 minute and peel the outer skin for a more refined texture. Do not overcook the vegetables; the soup should look vibrant and green, not gray or muddy. Use a light beef broth for an authentic 'noble' flavor, but a delicate vegetable broth works beautifully for a lighter version. If you can't find spring onions, use the white parts of leeks for a similar mild sweetness.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine from Tuscany, such as a Vernaccia di San Gimignano or a Vermentino. Serve with an extra plate of toasted crostini rubbed with a garlic clove for those who love more crunch. A light sprinkle of Pecorino Toscano can be added, though purists prefer it without cheese to let the vegetables shine. Follow this soup with a light main course like roasted chicken or a simple sea bass to keep the springtime theme. Enjoy outdoors on a sunny patio to truly embrace the spirit of the Lucchese spring.