Make a savoury custard and divide it into three parts, one to be left white, another coloured 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 dice, so that you have the three Italian colours (red, white, and green) together, then put the custard into a soup tureen and pour a good clear soup over it.
Source: The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary.
Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth.
Soupalla Canavese is made from white stock, butter, onions, carrot, celery, tomato puree, cauliflower, fat bacon, parsley, sage, Parmesan cheese, salt and pepper.
Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted.
Roman Soup Ingredients: Stock, butter, eggs, salt, crumb of bread, parsley, of crumbs of bread soaked in stock, a little chopped parsley, salt, flour and one of grated Parmesan.
Crotopo Soup Ingredients: Clear soup, veal, ham, eggs, salt, pepper, nutmeg, of cooked ham with some fat in it, the yolk of an egg, salt, small French rolls into slices, spread them with the above mixture, put them into a tureen, and just before serving pour a very good nutmeg, clear stock.
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