Garmuggia Soup

Biaggi's Ristorante Italiano Restaurant Recipe

2 tablespoons extra virgin olive oil
4 garlic cloves, chopped
1/2 cup Spanish onions, diced
1/2 cup celery, diced
1/2 cup leeks, diced
1/2 cup asparagus, diced
1/2 cup broccoli florets, chopped
1/2 cup green beans, chopped
1/2 cup escarole, diced
1/2 cup fresh peas
1/2 cup savoy cabbage, chopped
1/2 cup zucchini, diced
1/4 cup fresh spinach, chopped
8 cups water
1/2 tablespoon salt
1/2 tablespoon pepper

Heat the olive oil in a 2 gallon stock pot, add the garlic and onions and saute until the onions are tender (about 3 to 4 minutes). Add the remaining ingredients, bring to a boil and reduce heat to simmer for 30 minutes. Ladle into individual serving bowls and garnish with a splash of extra virgin olive oil and cracked black pepper.  Servings: 6 - 8.

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