Two-Color Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g flour
- g butter
- g Parmesan
- dL milk
- eggs
- salt
- nutmeg
- spinach
Instructions
- Boil, squeeze and sieve the spinach.
- Make a paste of butter, flour and warm milk; off heat loosen with eggs, Parmesan and nutmeg.
- Split in two; tint one half green with spinach.
- Pipe each half in turn through a round-holed syringe into boiling broth; serves eight or ten.