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- 500 GRAM BROCCOLI, in florets
- 250 GRAM CARROTS, cleaned and cubed
- 250 GRAM POTATOES, peeled and
cubed
- 1 ONION, chopped
- 4 EGGS, hard boiled and quartered
- 4 SLICES OF OLD BREAD
- 3 CUPS STOCK
- 200 GRAM FRESH GREEN PEAS
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- 2 LARGE ZUCCHINIS, sliced
- 1 ONION, chopped
- 3 CUPS STOCK
- 1 CUP CREAM
- 2 EGG
YOLKS
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Put the vegetables,
the potatoes and stock together, add pepper and salt to taste, bring
to the boil and cook for 12-15 minutes. Distribute the bread and eggs
over four soup plates and pour the soup on top.
See also a recipe
for summer vegetable soup from
Sweden. People used
to be poor in parts of Italy, especially
in the south and old bread was not thrashed, but used to bind the soup
like also in pappa al
pomodoro,
asparagus soup from
Calabria and
Ancona fish soup.
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Stir fry the onion and zucchinis in hot olive oil
for 5 minutes; turn the heat very low, close the pan off with a lid
and simmer for 10 minutes. Add one cup of stock and puree the mixture;
add the remaining stock, bring to the boil and add pepper and salt to
taste. Mix the egg yolks with the cream, add this to the soup, heat
slowly while stirring until the soup thickens.
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