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Cardoons and Potatoes Creamy Soup

Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Fruits, Nuts, Fungi and Vegetables
Forum Discription: A place to discuss fruits, nuts, fungi and vegetables in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5548
Printed Date: 30 October 2020 at 10:15


Topic: Cardoons and Potatoes Creamy Soup
Posted By: MyPinchofItaly.co.uk
Subject: Cardoons and Potatoes Creamy Soup
Date Posted: 02 March 2020 at 09:47

Cardoons and Potatoes Creamy Soup


Serves 2, Preparation time 30 mins, Cooking time 60 mins

  • 2 Cardoon stalks
  • 2 tablespoons of grated Parmigiano Reggiano or Pecorino cheese
  • ½ lemon
  • 1,5 lt vegetable broth
  • 2 small potatoes
  • salt and pepper
  • a sprig of fresh time
  • a clove of garlic
  • Evoo – Extra Virgin Olive Oil, a tbsp
  • Unsalted butter, 20 g
  • diced Pancetta, to garnish

Method

Prepare the classic vegetable broth with onion, carrot and celery.

Clean the cardoon stalks, peel them, remove the filaments with a potato peeler, then cut it into pieces and put it in water acidulated with lemon slices to avoid they blackening.

Peel and slice the potatoes into small pieces.

Cook cardoon and potato pieces together in the broth about 40/45 minutes. Drain and blend together.

In a pan, sauté the garlic with butter, a spoonful of Evoo and a little fresh or even dried thyme. Add the cream of cardoons and potatoes and cooking for about 5 minutes.

Remove the garlic, add salt and pepper to taste and 2 tbsp of grated Parmigiano or Pecorino cheese.

Garnish each dish with diced toasted pancetta.



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