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Spring Vegetable Soup

foodlover's picture
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
  Globe artichokes 3 Small
  Young spinach 1⁄4 Pound (Tender Ones)
  Escarole 1⁄4 Pound
  Onion 1 Medium
  Smoked bacon slices 3
  Dry red wine 1⁄2 Cup (8 tbs)
  Very young fava beans 1 1⁄4 Pound, shelled and skinned
  Fresh young tender peas/Frozen peas / petit pois 1 3⁄4 Cup (28 tbs)
  Extra virgin olive oil 6 Tablespoon
  Salt To Taste
  Black peppercorns To Taste
  Thick french bread slices/Coarse white bread 5 (To Serve, Hot)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Spring, Party, Healthy
Ingredient: 
Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes
Servings: 
6

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