Neapolitan Soup
This is a tasty and easy-to-make soup recipe.
Source and licence
"Neapolitan Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Neapolitan_Soup, revision 4518464), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Neapolitan_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518464
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ¼ pound (115 g) forcemeat of fowl
- 1 tablespoon potato flour
- 1 tablespoon Bechamel sauce
- 1 egg yolk
- Peas
- Asparagus
- Spinach
- Clear soup
Method
- Mix the fowl with potato flour, Bechamel sauce, and the yolk.
- Put this into a tube about the size round of an ordinary macaroni.
- Twenty minutes before serving, squirt the forcemeat into a saucepan of boiling stock, and nip off the forcemeat as it comes through the pipe into pieces about an inch and a half long.
- Let it simmer, and add boiled peas and asparagus tips.
- If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring.
- Serve in a good clear soup.