Put the potatoes, cold boiled, into the stock when it boils, add the celery leaves, the lettuce chopped up, the peas, and the flour mixed well with a little cold stock or water. Boil for one hour and a half, and serve with little squares of fried bread.
PUMPKIN SOUP (Zuppa di Zucca)
1 slice of pumpkin 2 tablespoons of butter 1/2 cup of water 1-1/2 cups of milk 1 tablespoon of sugar
Peel the pumpkin and remove the seeds, cut into small pieces, and put into a saucepan with the butter, the sugar, a pinch of salt, and the water. Boil for two hours, then drain and put back into the saucepan with the milk, which has been boiled. Allow it to come to a boil, and then serve it with squares of fried bread.
POTATO SOUP (Zuppa alla Provinciale)
2 large potatoes 3 tablespoons of cream or milk 2 tablespoons of butter 2 yolks of eggs Soup stock
Boil the potatoes, then rub them through a sieve. Put them into a saucepan with the butter, a little salt, and the cream or milk. Simmer until it is thick, then add the yolks of the two eggs to form it into a paste. Turn out onto the bread-board, cut into small dice, and throw them into the stock, which must be boiling. If desired, before serving sprinkle a little Parmesan cheese into the soup.
MACARONI AND OTHER PASTES
MACARONI WITH TOMATO SAUCE (Maccheroni al Sugo)
2 quarts of water 3/4 pound of macaroni