Italian Paste Soup
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- a pound of Italian paste
- Must
- two quarts of very clear stock
- Two quarts of clear stock
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 448.
- Two quarts of clear stock ;
- a quarter of a pound of Italian paste, in stars, medallions, rings, &c.
- Prepare two quarts of very clear stock ;
- set it in a stewpan, and when boiling add a quarter of a pound of Italian paste, in stars, medallions, rings, or in fact any other shape you please, and let it boil for about twenty-five or thirty minutes, when it must be served with the paste.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife