Yellow Squash Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- kg yellow squash (pumpkin)
- broth
- g butter
- flour
- fried bread dice
- grated Parmesan
Instructions
- Cook and sieve the squash with a little broth.
- Make a pale-gold roux, loosen with broth, and add the squash purée plus broth for six.
- Pour boiling over fried bread dice; serve with Parmesan on the side.