a large thistle (about 800 g in weight)
2 tablespoons tomato paste
4 slices of bread
2 liters vegetable stock
40 g of grated parmesan and pecorino cheese and mixed
2 tablespoons flour
half a lemon
30 g butter
How to make the Thistle Soup:
Clean the card, delete the external ribs, cut into chunks and put the other in water acidulated with lemon juice. Boil plenty of water, pour in the flour, add a pinch of salt and thistles and cook for about 15 minutes.
Melt the butter in a saucepan, add the drained thistles and let them cook for 5 minutes. Add the tomato sauce, pour the boiling broth and cook on low heat for about 30 minutes. Cut the bread into cubes, toast under the grill of the oven and sprinkle the soup with cheese.
Regional recipe from Abruzzo