Zuppa di Lettuga (Lettuce Soup)
- 1 head lettuce
- 2 potatoes
- 1 head of celery
- 2 tablespoons green peas
- 1 heaping tablespn. flour
- 4 cups soup stock
Cook all together for one hour and a half, and serve with toasted squares of bread.
Zuppa di Zucca (Pumpkin Soup)
- 3 pounds sliced pumpkin
- 2 tablespoons butter
- ½ cup water
- 1½ cups milk
- 1 tablespoon sugar
Peel pumpkin, cut into pieces; cook slowly in water with butter, sugar, and salt for two hours on the back of the stove. Drain and add to milk, which has been heated. Bring to a boil before serving.
Brodo di Lenticchio (Lentil Soup)
- 3 tablespns. dried lentils
- ½ tablespoon butter
- 2 tablespoons milk
- 4 cups soup stock
Cover lentils with water and simmer until soft; put through sieve. Melt butter in saucepan, add lentils and milk; mix well. Add a cup of stock, and this to three cups hot stock.
Some of the Italian soups more nearly resembling our own are minestrone alia Milanese, or vegetable chowder, brodo di capone, or chicken soup, and brodo di came, or vegetable and beef soup.
Milk may be given plain or in custards, as in gnocchi of milk, or in zabione.
