Lucchese Soup

Preparation:

Preparation: Clean the artichokes by depriving them of the stems, the hard leaves and the tips; cut them in half, remove any internal fluff, cut them into wedges and immerse them in a bowl with cold water acidulated with lemon juice. Remove the toughest final part from the asparagus, peel them, possibly with a potato peeler, wash them, cut the stem into small pieces and keep the tips whole. Blanch the broad beans in boiling salted water, drain and remove the skin that covers them; clean the spring onion by depriving it of the roots, the outer leaves and the tougher green part; wash and chop it. Saute the chopped spring onion in a pan with the oil without letting it brown, add the minced veal and brown it slightly on all sides; add the broad beans, the peas, the drained artichokes, the pieces of asparagus and brown them briefly; cover with cold water, bring to the boil, season with a pinch of salt and cook the soup for 20-30 minutes. Ten minutes before the end of cooking, add the asparagus tips cut in half. In the meantime, cut the bacon into cubes and brown them in a hot non-stick pan until they brown slightly; add them to the pea, broad bean and artichoke soup and continue cooking for a minute. Serve it hot or warm.