Cardoon Soup

Cardoon soup is a traditional dish prepared in different regional variations in Italy, particularly in the southern regions such as Sicily. It is a simple and flavorful dish, perfect for cold days. Here is a basic recipe for preparing Italian cardoon soup.

Ingredients

• 1 kg of cardoons
• 1 large potato
• 1 white onion
• 1 clove of garlic
• 1.5 liters of vegetable broth
• 50 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper (to taste)
• (Optional) Red chili powder
• (Optional) Fresh parsley

Preparation

1. Clean the cardoons by removing the outer fibers and cut them into pieces of about 3 cm. Soak them in water with a bit of lemon juice or vinegar to prevent them from turning brown.

2. Peel and finely chop the onion and garlic. In a large pot, sauté the onion and garlic with a drizzle of extra virgin olive oil until they are golden brown.

3. Peel and dice the potato into small cubes and add it to the sauté.

4. Drain the cardoons and add them to the pot with the potatoes and sauté for a few minutes.

5. Add the vegetable broth to the pot, making sure it completely covers the cardoons and potatoes.

6. Bring to a boil, then lower the heat and let simmer until the cardoons and potatoes are tender, about 30-40 minutes.

7. Season with salt, pepper, and if you like, add a pinch of chili powder.

8. If you prefer a creamier texture, you can blend part of the soup with an immersion blender.

9. Serve the soup hot with a sprinkling of grated Parmesan and, if you like, some chopped fresh parsley.

Curiosity

Cardoons, also known as gobbi in some Italian regions, are highly appreciated for their delicate flavor and diuretic properties. Traditionally, they are also consumed during the Christmas holidays in various preparations, from soup to salads, to gratin cardoons.