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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy · Soup

Neapolitan Soup

This is a tasty and easy-to-make soup recipe.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  1. Mix the fowl with potato flour, Bechamel sauce, and the yolk.
  2. Put this into a tube about the size round of an ordinary macaroni.
  3. 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.
  4. Let it simmer, and add boiled peas and asparagus tips.
  5. If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring.
  6. Serve in a good clear soup.