Vegetable Soup
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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
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- Any kind of vegetables may be used for this soup: carrots, celery, cabbage, turnips, onions, potatoes, spinach, the outside leaves of lettuce or greens of any variety.
- Select three or four kind of vegetables, shred or chop coarsely cabbage or greens, and slice or cut in cubes the root vegetables.
- Put them over the fire with a small quantity of cooking oil or butter substitute, and let them fry until they have absorbed the fat.
- Then add broth and cook until the vegetables are very tender.
- Fry croutons of stale bread in oil and serve them in the soup.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board