Thursday, January 7, 2016

Cardoon Soup with Meatballs Cardi in Brodo

Cardoon Soup recipes, Posted by Cardoon Hellas - Visit our official website: 


• 2 fresh cardoons, tough exterior leaves and tough strings removed, peeled, or substitute 7 artichokes
• 1 lemon, juiced, plus 1 lemon, juiced
• 1 tablespoon salt, plus more for seasoning
• 1 teaspoon all-purpose flour
• 10 ounces finely ground pork
• 3 eggs, beaten, plus 5 eggs, beaten
• 1 cup grated caciocavallo or pecorino, plus 1 3/4 cups
• Freshly ground black pepper
• 4 tablespoons extra-virgin olive oil
• 1 Spanish onion, chopped into 1/4-inch dice
• 8 cups Brown Chicken Stock, recipe follows
• 4 tablespoons extra-virgin olive oil
•7 pounds chicken wings, backs, and bones
•6 carrots, coarsely chopped
•4 onions, coarsely chopped
•8 ribs celery, coarsely chopped
•4 tablespoons tomato paste
•2 tablespoons black peppercorns
•2 bunches parsley stems
If using cardoons: cut the cardoon stalks into 1/2-inch pieces and place in a large bowl. Cover with water and add the juice of 1 lemon. Set aside to soak for about 3 hours. Drain the cardoon pieces and place in a medium saucepan. Cover with cold water, to which 1 tablespoon of salt has been added, then add the juice of 1 lemon and the flour. Bring to a boil and cook gently over medium-high heat, about 15 to 20 minutes, or until the cardoon pieces are very tender. Drain and squeeze dry, then set aside.
If using artichokes: trim the leaves from the artichokes, remove the choke, and peel the stem. Drop each into acidulated water as finished. Drain the hearts and place in a medium saucepan. Cover with cold water, to which 1 tablespoon of salt has been added, then add then add the juice of 1 lemon and the flour. Bring to a boil and cook gently over medium-high heat, about 10 to 15 minutes, or until the hearts are very tender. Drain and pat dry, then set aside.
In a large bowl, combine the pork, 3 eggs, 1 cup cheese, and salt and pepper, to taste, and mix well. Roll the mixture into small balls, no more than 3/4-inch in diameter. Set aside.
Beat the remaining 5 eggs into the cardoons, then stir in the remaining 1 3/4 cups cheese. Pour into a saucepan, place over low heat and cook until it starts to thicken.
Heat the olive oil in a soup pot, over medium heat. Add the meatballs, in batches of 6 or 7, and cook until they are light golden brown. Transfer to a plate as they are cooked. Add the onions to the pan and scrape up the brown bits with a wooden spoon while stirring the onions. Pour in the stock and bring to a boil. Lower the heat and add the meatballs and the reserved cardoon/egg mixture. Cover and simmer 10 minutes, or until the meatballs are cooked through. Serve hot.
Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 3 quarts


Enjoy cardoon!

Cardi Gratini Soup (cardoon soup italiano)

Cardoon Soup recipes, Posted by Cardoon Hellas - Visit our official website: 

cardi gratinati (a hybrid of the creamy and crispy variations)

2 bunches cardoons, 3 to 4 large stalks on each
3 tablespoons butter
2 tablespoons all-purpose flour
1 3/4 cups milk
1/2 teaspoon salt
A pinch of nutmeg
2 teaspoons plus 1 tablespoon extra-virgin olive oil
1/4 cup homemade, coarse, dried breadcrumbs
A handful of fresh parsley leaves
1/2 cup freshly grated Parmigiano Reggiano or Grana Padano
1/4 to 1/2 teaspoon dried red pepper flakes (optional)
Salt and freshly ground black pepper to taste

1. Preheat the oven to 400°F and bring 3 to 4 quarts of water to a boil in a large pot.

2. Have ready a large bowl of cold water, into which the juice and squeezed halves of a medium lemon have been added.

3. Working with one stalk at a time, strip the cardoons of leaves and use a sharp peeler to remove any tough, stringy outer parts. Cut them into 5 to 6 inch lengths and then cut the lengths into 2 or 3 strips lengthwise. Add the cardoons to the acidulated water, immersing them.

4. Add the cardoons to the boiling water; you can add some of the acidulated water and the lemon halves if you wish. Cook the cardoons until they just begin to turn tender, about 3 to 4 minutes. Remove the cardoons to a shallow dish, then lay them on paper towels to drain and cool.

5. While the cardoons are cooling, make the béchamel. In a medium saucepan, melt the butter until it bubbles slightly. Add the flour at once and stir with a wooden smooth until smooth and bubbling; continue to cook over medium heat, until the mixture turns a pale, sandy color, about 2 to 3 minutes.

6. Meanwhile, heat the milk in a separate pan to scalding. Add the hot milk to the butter mixture, 1/2 a cup at a time, whisking continuously until very smooth. Bring the sauce to a boil and cook gently for about 5 to 6 minutes, stirring constantly. Remove from heat and season with salt and nutmeg, and set aside.

7. Place the breadcrumbs, 2 tablespoons of olive oil, the parsley leaves, 1 tablespoon of the grated cheese, and the optional red pepper flakes in a food processor and pulse to chop the parsley and combine the ingredients. Season the breadcrumbs with salt and pepper to taste.

8. In a medium baking dish, add the remaining tablespoon of olive oil and brush evenly around the pan to coat it. Dribble 1/3 of the béchamel evenly over the bottom on the dish and add enough of the cardoons to cover the bottom of the dish. Generously dribble some of the béchamel over the top of the cardoons and sprinkle evenly with some of the grated cheese. Continue to layer the cardoons, béchamel and grated cheese, finishing the last layer with béchamel and an even coating of the seasoned breadcrumbs.

9. Bake for 25 to 30 minutes, or until the entire dish is bubbling, golden and crispy on top.

Enjoy cardoon!

Cardoon Soup with black truffle Carpaccio

Cardoon Soup recipes, Posted by Cardoon Hellas - Visit our official website: 

serves 4
 active time: 30 min 

3 tablespoons extra virgin olive oil
1 medium Vidalia or Spanish onion – skinned, quartered and thinly sliced
2 garlic cloves – skinned and finely chopped
1/2 cup dry white wine
8 oz (225 g) Yukon Gold potato (1 large) – peeled and cut in 1/2” cubes
2 1/2 lbs (1.1 kg) blanched cardoons
2 1/2 cups vegetable stock
3 cups spring water
1 1/4 teaspoons sea salt or to taste
freshly ground black pepper to taste
8 Italian parsley sprigs & 6 thyme sprigs – tied in a bundle with kitchen string
2 tablespoons crème fraîche
half a 2.8 oz (79 g) jar Black Truffle Carpaccio or truffle oil as garnish
1/4 cup finely chopped chives as garnish

1 Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and onion, stir well and sauté for 5 to 6 minutes, until just golden, stirring from time to time. Add the garlic and wine. Stir well and continue to sauté for 2 to 3 minutes, until the wine has reduced to a syrupy sauce and has almost all evaporated. Add the potato cubes, blanched cardoons, stock, water, salt, pepper to taste and herb bundle. Bring to a boil, then reduce heat to medium-low, cover the pot and slow-simmer for 40 minutes until the cardoons are very tender. Remove the herb bundle and discard.
2 Purée the soup with a stick blender or food processor until very smooth. Strain in a medium sieve and return to the soup pot and gently re-heat at medium heat. Add the crème fraîche and stir until well incorporated. Taste and season with salt and pepper if needed. Ladle the soup into soup bowls, put a spoonful of black truffle carpaccio (or a spoonful of truffle oil) in the center, sprinkle with the chives and serve immediately.
Cook’s note: You can replace the cardoons with frozen artichoke hearts. Use two 8 oz packages of artichoke hearts and reduce the water to 2 1/2 cups. Make the soup and strain exactly as for the cardoon soup.


Enjoy cardoon!

Creamy Cardoon Soup

Cardoon Soup recipes, Posted by Cardoon Hellas - Visit our official website: 

Cardoons can be made into a divine silky soup that sings of spring with its subtle artichoke notes. This soup is delicious served chilled as a preview to a light lunch.

2 tablespoons extra virgin olive oil
1 tablespoon minced garlic in olive oil
1 medium sweet onion, diced
4 cups roughly chopped precooked cardoons (see procedure below)
sea salt
freshly cracked white pepper
3 cups roughly chopped peeled waxy potatoes
1 quart low sodium chicken broth
flat-leaf parsley (optional)

croutons (optional)

 Heat olive oil in a large saucepan. Add garlic and onion and cook until nearly translucent. Stir in cardoons and lightly salt and pepper. Add potatoes and pour broth over all. Simmer over medium-high heat until all vegetables are soft, about 45 - 60 minutes. Cool before proceeding.

 Blend mixture in batches in a blender on high speed until creamy. Adjust seasonings, if necessary.

 Serve chilled or hot, garnished with parsley leaves and croutons.

 Makes about 6 cups.

To precook cardoons:
 Discard tough outer ribs. Trim tops, bottoms and any leaves from the remaining ribs. Remove strings with a vegetable peeler or a paring knife. Wash ribs thoroughly in cold water. Cut each rib in half or into pieces that will fit in a large saucepan or stockpot.

 Prepare a large stockpot by filling with water, adding about a tablespoon of kosher or sea salt and bringing to a boil. Add cardoons and boil gently until tender, about 30 minutes.

Drain cardoons and cool cardoons in a bowl of cold water. Remove any stray strings and cut into pieces suitable for your recipe.

Enjoy cardoon!


Tuesday, January 5, 2016

Cardoon Soup recipes - Appendix
all cardoon soup recipes in one place

- Creamy cardoon soup
- Cardoon soup with black truffle Carpaccio
- Cardi Gratinati (a hybrid of the creamy and crispy variations) cardoon soup 'italianio'

Posted by Cardoon Hellas

Visit our official website: