Spring Vegetable Soup

Servings: 6

Author:

Soups [/dishes/soups/] Vegetable soups [/dishes/soups/vegetable-soups/]

Instructions

1 Trim and wash the vegetables. Remove the outer leaves of the artichokes and cut
the remaining, inner parts lengthwise into thin slices.
2 Unless you can pick your own or buy very fresh, baby artichokes, preferably the
more tender varieties, it is best to use only the bottoms; otherwise leave them
out of this soup; do not use tinned ones. You could substitute tender green
asparagus tips.
3 Shred the spinach and the escarole into a chiffonade. Chop the onion finely and
cut the bacon into small dice.
4 Traditionally this soup would be made in a flameproof earthenware cooking pot;
use an enamelled cast iron casserole or a heavy-bottomed stainless steel
saucepan.
5 Fry the onion and bacon in 2 tbsp of the oil over a low heat, stirring, for a
few minutes; when they are starting to brown, pour in the wine.
6 Cook uncovered, until the wine has evaporated, add the beans and artichokes,
stir briefly and then pour in 2 pints (1 1/2 litres) cold water; add 1 - 1 1/2
tsp salt and 5 black peppercorns.
7 Bring to the boil over a moderate heat, then reduce the heat, cover and simmer
gently for 45 minutes. Add the peas and leaf vegetable chiffonade and simmer for
15-20 minutes more.