Italian Paste Soup
Ingredients
Directions
Prepare the stock
Remove the fat from the cold soup stock and pour off the sediment.
Boil the stock and skim off the scum.
Add 1 tablespoon of walnut or mushroom catsup.
Cook the soup
When the scum ceases to rise, add ¼ pound of Italian paste.
Simmer for 20 minutes and then pour out.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Italian paste
- Provides the starchy body and bite of the soup as it simmers.
- Walnut or mushroom catsup
- Adds savory depth and a rich, umami flavor to the stock.
The step that matters
Skimming the scum before adding the paste. Scum is coagulated protein and impurities that rise as the stock heats. Removing it keeps the broth clear and clean-tasting. Adding the pasta too early can cloud the liquid with more foam and starch.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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