Cookbook:Italian Tricolor Soup
| Italian Tricolor Soup | |
|---|---|
| Category | Soup recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Soup alla Nazionale is a patriotic Italian soup.
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.
Ingredients
[edit | edit source]Procedure
[edit | edit source]- Make a savoury custard and divide it into three parts. Leave one white, color one red with tomato, and color the last one green with spinach.
- Put a layer of each colored custard in a buttered saucepan, and cook for about 10 minutes until solidified.
- Cut the solidified custards into dice.
- Put the colored custard pieces into a soup tureen and pour broth over top.