Zuppa d’ Erbe (Lettuce Soup)
Ingredients: Stock, sorrel, endive, lettuce, chervil, celery, carrot, onion, French roll, Parmesan cheese. Boil the following vegetables and herbs in very good stock for an hour: Two small bunches of sorrel, a bunch of endive, a lettuce, a small bunch of chervil, a stick of celery, a carrot and ... Read More »
Soup alla Maria Pia
Ingredients: White stock, eggs, butter, peas, white beans, carrot, onion, leeks, celery, cream croutons. Soak one pound of white beans for twelve hours, then put them into a stock pot with a little salt, butter, and water, add a carrot, an onion, two leeks, and a stick of celery, and ... Read More »
Soup alla Canavese
Ingredients: White stock, butter, onions, carrot, celery, tomato, cauliflower, fat bacon, parsley, sage, Parmesan, salt, pepper. Chop up half an onion, half a carrot, half a stick of celery, a small bit of fat bacon, and fry them in two ounces of butter. Then cover them with good ... Read More »
Soup with Risotto
Ingredients: Risotto, eggs, bread crumbs, clear or brown soup. If you have some good risotto left, you can use it up by making it into little balls the size of small nuts. Egg and bread crumb and fry them in butter; dry them and put them into a soup ... Read More »
Neapolitan Soup
Ingredients: Fowl, potato flour, eggs, Bechamel sauce, peas, asparagus, spinach, clear soup. Mix a quarter pound of forcemeat of fowl with a tablespoonful of potato flour, a tablespoonful of Bechamel sauce, and the yolk of an egg; put this into a tube about the size round of an ordinary macaroni; ... Read More »
Soup all’Imperatrice
Ingredients: Breast of fowl, eggs, salt, pepper, ground rice, nutmeg, clear stock. Pound the breast of a fowl in a mortar, and add to it a teaspoonful of ground rice, the yolk of an egg, salt, pepper, and a pinch of nutmeg. Pass this through a sieve, form quenelles ... Read More »
Crotopo Soup
Ingredients: Clear soup, veal, ham, eggs, salt, pepper, nutmeg, rolls. Pound half a pound of lean veal in a mortar, then add three ounces of cooked ham with some fat in it, the yolk of an egg, salt, pepper, and very little nutmeg. Pass through a sieve, cut some ... Read More »
Soup alla Modanese
Ingredients: Stock, spinach, butter, salt, eggs, Parmesan, nutmeg, croutons. Wash one pound of spinach in five or six waters, then chop it very fine and mix it with three ounces of butter, salt it and warm it up. Then let it get cold, pass through a hair sieve, and ... Read More »
Soup alla Nazionale
Ingredients: Clear soup, savory custard. Make a savory custard and divide it into three parts, one to be left white, another colored red with tomato, and the third green with spinach. Put a layer of each in a buttered saucepan and cook for about ten minutes, cut it into ... Read More »
Roman Soup
Ingredients: Stock, butter, eggs, salt, crumb of bread, parsley, nutmeg, flour, Parmesan. Mix three and a half ounces of butter with two eggs and four ounces of crumbs of bread soaked in stock, a little chopped parsley, salt, and a pinch of nutmeg. Reduce this and add two tablespoonsful ... Read More »