Soup of Pureed Cardoni
By Melissa’s Corporate Chefs

  • Ingredients

  • 2 pounds Melissa's Cardoni
  • 4 cups Veal Stock (or beef broth)
  • 4 cups Water
  • 4 small Shallots sliced
  • sprigs parsley - to your liking
  • 1/2 teaspoon Coriander Seeds roughly crushed
  • 6 tablespoons White Rice (medium or short-grained)
  • Salt and Pepper to your taste
  • Lemon Juice to your taste
  • 2 tablespoons Butter
  • 2 tablespoons Almonds (toasted) thinly slivered

  • Directions

  • If the bunch of cardoni is large, divide it lengthwise to obtain the amount needed; rub the cut side with lemon.

  • Cut off base and leaves, rinse stalks well, and cut crosswise into 1-2-inch slices.

  • Cover with cold water; bring to a boil, then drain (to remove bitterness).

  • Add stock, water, shallots, parsley, coriander, and rice to the cardoni.

  • Simmer, partly covered, until tender about 45 minutes.

  • Puree mixture very thoroughly in a processor or blender in batches.

  • Strain through a sieve.

  • Return to pot. Season with salt, white pepper, and lemon juice to taste.

  • Reheat gently.

  • Turn off heat, stir in the butter.

  • Ladle into heated bowls and sprinkle with almonds.