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Cardoon and egg Soup
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Cardoon and egg Soup
Cardoon also called the artichoke thistle. It is the naturally occurring form of the same species as the globe artichoke, and has many cultivated varieties. It is native to the western and central Mediterranean region, where it was domesticated in ancient times. Cardoon leaf stalks, which looks like large celery stalks, can be served steamed or braised, and have an artichoke-like flavour. In the Molise region of Italy, Christmas lunch is traditionally started with a soup of cardoon cooked in chicken broth with the further addition of egg scrambles or “stracciatella”.
Cardoon and egg Soup
| Prep time: 20 to 30 minutes |
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| Cooking time: About 30 minutes |
| Servings or yield: For 4 people |
| Difficulty level: Easy |
| 4 eggs (1 by person) |
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| 2 cardoon branches |
| ¾ cup of grated Parmesan |
| 1 fresh parsley bouquet |
| 1-½ litres (6 cups) of commercial or homemade poultry broth |
| 1 lemon |
| Parmesan slivers (optional) |
Preparation
Clean and cut cardoon branches. Take out tips on the edges with a knife and cut in ½ in cubes, put in a bowl filled with cold water and lemon juice.
Cook in water in medium heat for about 15 to 20 minutes. Drain and set aside.
Finely chop parsle, keep some leaves on the side for presentation.
Bring your poultry broth to boil.
In a big bowl beat eggs, salt and pepper to taste. Add grated Parmesan, parsley, cardoon and mix well.
When broth is boiling, add the eggs and cardoons mixture. Do not mix. Leave for about 5 minutes on medium heat.
After 5 minutes, break egg with a wooden spoon.
Prepare your Parmesan slivers (optional).
Serve the soup in a bowl, garnish with Parmesan slivers and fresh parsley.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Clean and cut cardoon branches. Take out tips on the edges with a knife.
2 - Cut in ½ in cubes, put in a bowl filled with cold water and lemon juice.
3 - Cook in water in medium heat for about 15 to 20 minutes. Than drain and put aside.
4 - Finely chop parsley. Keep some leaves for presentation.
5 - Bring your poultry broth to boil.
6 - In a big bowl beat eggs.
7 - Salt and pepper to taste.
8 - Add grated Parmesan.
9 - Mix well.
10 - Add parsley.
11 - Combine.
12 - Add cardoons.
13 - Mix again.
14 - When broth is boiling, add the eggs and cardoons mixture. Do not mix. Leave for about 5 minutes on medium heat.
15 - After 5 minutes, break egg with a wooden spoon.
16 - Cut some Parmesan slivers (optional).
17 - Serve in a bowl.
18 - Garnish with Parmesan slivers and fresh parsley.
