Garmugia soup

Garmugia is a spring soup typical of Lucca, made with fresh seasonal vegetables and ground veal or beef. The name probably comes from the Tuscan word "germiglio" or sprout, which refers to the idea of fresh spring vegetables.

Ingredients

• 2 fresh spring onions
• 100 gr of bacon
• 100 gr of veal
• 3 artichokes
• 100 gr of asparagus tips
• 100 gr of fresh peas
• 100 gr of peeled broad beans
• 1 lt of meat stock
• Salt and pepper
• toasted bread

Finely chop the onion and mince the bacon and veal. Brown everything in a few tablespoons of olive oil.

When browned, add the broad beans, the peas, the sliced artichokes and finally the asparagus tips. Cook, adding a little broth if necessary.

When the vegetables are half cooked, add the remaining broth and cook for 10 minutes.

Serve with toasted bread.