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Zuppa di cardi (Cardoon Soup)

Total Time1 hour

Ingredients

For prepping the cardoons:

  • 1 cardoon about 1 kilo/2 lbs
  • 1 heaping Tb. flour
  • A good pinch of salt

For the soup:

  • 1 liter 4 cups meat or vegetable broth, preferably homemade
  • 2-3 Tb. butter
  • Olive oil
  • Salt and pepper

For finishing:

  • 4-6 eggs one per serving
  • 100 g 3-1/2 oz freshly grated Parmesan cheese

Instructions

  • Clean and trim the cardoon stalks, then cut them into bite-sized segments (see Notes for details). Parboil the cardoon pieces, in well salted water into which you have whisked in a heaping tablespoon of flour, for 15 minutes. Drain well.
  • In a large saucepan, drizzle some olive oil and melt a good knob of butter in it. Transfer the drained cardoon pieces into the saucepan and turn to cover them well in the butter and oil. Let them sauté gently for 5 minutes or so, turning gingerly from time to time and seasoning lightly with salt and pepper.
  • Add enough broth to cover the cardoon pieces and simmer for about 15 minutes, or until the cardoon pieces are completely tender.
  • While the cardoon pieces are simmering, break on egg into each serving bowl, then scramble it with a good dusting of freshly grated Parmesan cheese.
  • When the cardoon pieces are done, transfer some into each serving bowl on top of the egg and cheese. Ladle on the still simmering broth into each bowl and serving right away.