Zuppa di Cardi (Artichoke Thistle Soup) – A Hearty Italian Classic
Category: First Courses
Serves: 4
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cardoons (Cardi) | 1 kg |
| Beef broth | 1 liter |
| Butter | 40g |
| Extra virgin olive oil | 30g |
| Eggs | 4 |
| Grana Padano DOP (cheese) | 100g |
| Lemon | 1 |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
Step 1: Preparing the Cardoons
To start making the Zuppa di Cardi, you’ll first need to prepare the cardoons. Begin by removing the outer leaves of the cardoons and trimming the ends. Using a vegetable peeler, carefully remove the tough fibers from the stems. Cut the stems into roughly 5 cm pieces — you should yield around 680g of cleaned cardoons.
Once cut, fill a large bowl with water and squeeze the juice of one lemon into the water. This step helps prevent the cardoons from darkening while you work with them. As you cut the pieces, immerse them in the lemony water.
Step 2: Blanching the Cardoons
Bring a pot of salted water to a boil. Once boiling, carefully add the cardoon pieces and blanch them for about 10 minutes or until they become tender. Once done, use a slotted spoon to remove them from the water and set them aside.
Step 3: Cooking the Soup
In a large pan, heat the olive oil and butter together. Add the blanched cardoons and sauté for a few minutes to enhance their flavor. After sautéing, pour in the beef broth and bring it to a simmer. Let the cardoons cook in the broth for another 20 minutes, ensuring they absorb the flavors.
Step 4: Preparing the Eggs
While the cardoons are cooking, prepare the eggs. In small cocotte dishes (or individual oven-safe bowls), crack one egg into each dish. Beat the eggs lightly with a fork and season them with a pinch of salt, freshly ground black pepper, and Grana Padano cheese.
Step 5: Assembling the Soup
Once the cardoons have finished simmering in the broth, ladle the hot soup into each cocotte, carefully pouring it over the egg mixture. The heat from the broth will gently cook the eggs. Top the soup with additional Grana Padano cheese for an extra burst of flavor.
Step 6: Serving
Serve the Zuppa di Cardi hot and enjoy it with a slice of rustic Italian bread on the side for a fulfilling meal. This traditional Italian soup is perfect for colder months, offering warmth and comfort in every spoonful.
Enjoy your delicious Zuppa di Cardi, a true Italian delicacy that brings together the earthy flavors of cardoons and the richness of beef broth, complemented by the creaminess of the eggs and the nuttiness of Grana Padano!
