Scrumptious Spring Soup Recipes

SCRUMPTIOUS SPRING SOUP

Scrumptious Spring Soup image

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! The soup is 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 a vegetable broth.

Provided by alfrescoacsi

Categories Vegetable Soup

Time 1h

Yield 8

Number Of Ingredients 19

Ingredients

2 quarts beef broth
1 tablespoon olive oil
2 cups minced green onions
5 ounces pancetta, minced
½ pound ground veal
2 cups frozen artichoke hearts, thawed
2 cups peas
2 cups shelled fava beans
2 cups sliced fresh asparagus
1 ½ teaspoons salt
8 slices day-old crusty bread, cut into 1-inch cubes
7 sprigs fresh thyme, leaves stripped
2 cloves garlic, crushed
½ cup olive oil
½ teaspoon salt
ground black pepper to taste
13 sprigs fresh thyme, leaves stripped
½ cup grated Parmesan cheese
¼ cup extra-virgin olive oil

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Bring beef broth to a boil in a saucepan over medium-high heat, then reduce heat to medium-low and keep hot.
Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir the green onion until tender, and stir in the pancetta. Cook and stir until the pancetta is browned, then increase heat to medium-high heat and stir in the ground veal. Cook and stir until the veal is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the artichoke hearts, and cook for 1 minute. Stir in the peas, fava beans, and asparagus. Season with 1 1/2 teaspoons salt. Pour in the hot beef broth, and allow soup to simmer until the vegetables are tender and cooked through, 7 to 10 minutes.
Meanwhile, toss the slices of bread with leaves from 7 sprigs of thyme, garlic, 1/2 cup olive oil, 1/2 teaspoon salt, and pepper. Place bread on a baking sheet.
Toast in the preheated oven until golden brown, about 10 minutes. Set aside.
Stir the leaves of 13 sprigs of thyme into the soup, and season with pepper. Serve hot soup in bowls topped with croutons, Parmesan cheese, and a drizzle of extra-virgin olive oil.

Nutrition Facts : Calories 556.5 calories, Carbohydrate 48.1 g, Cholesterol 29.7 mg, Fat 29.7 g, Fiber 15.3 g, Protein 27.1 g, SaturatedFat 5.8 g, Sodium 1834.2 mg, Sugar 6.5 g

SCRUMPTIOUS SPRING SOUP

Scrumptious Spring Soup image

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! The soup is 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 a vegetable broth.

Provided by alfrescoacsi

Categories Vegetable Soup

Time 1h

Yield 8

Number Of Ingredients 19

Ingredients

2 quarts beef broth
1 tablespoon olive oil
2 cups minced green onions
5 ounces pancetta, minced
½ pound ground veal
2 cups frozen artichoke hearts, thawed
2 cups peas
2 cups shelled fava beans
2 cups sliced fresh asparagus
1 ½ teaspoons salt
8 slices day-old crusty bread, cut into 1-inch cubes
7 sprigs fresh thyme, leaves stripped
2 cloves garlic, crushed
½ cup olive oil
½ teaspoon salt
ground black pepper to taste
13 sprigs fresh thyme, leaves stripped
½ cup grated Parmesan cheese
¼ cup extra-virgin olive oil

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Bring beef broth to a boil in a saucepan over medium-high heat, then reduce heat to medium-low and keep hot.
Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir the green onion until tender, and stir in the pancetta. Cook and stir until the pancetta is browned, then increase heat to medium-high heat and stir in the ground veal. Cook and stir until the veal is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the artichoke hearts, and cook for 1 minute. Stir in the peas, fava beans, and asparagus. Season with 1 1/2 teaspoons salt. Pour in the hot beef broth, and allow soup to simmer until the vegetables are tender and cooked through, 7 to 10 minutes.
Meanwhile, toss the slices of bread with leaves from 7 sprigs of thyme, garlic, 1/2 cup olive oil, 1/2 teaspoon salt, and pepper. Place bread on a baking sheet.
Toast in the preheated oven until golden brown, about 10 minutes. Set aside.
Stir the leaves of 13 sprigs of thyme into the soup, and season with pepper. Serve hot soup in bowls topped with croutons, Parmesan cheese, and a drizzle of extra-virgin olive oil.

Nutrition Facts : Calories 556.5 calories, Carbohydrate 48.1 g, Cholesterol 29.7 mg, Fat 29.7 g, Fiber 15.3 g, Protein 27.1 g, SaturatedFat 5.8 g, Sodium 1834.2 mg, Sugar 6.5 g

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