Name: Italian Soup
Ingredients: 2 ounces Italian stew-paste; good consommé stock; sugar (to taste)

Italian Soup

Ingredients

2 ounces Italian stew-paste
good consommé stock
sugar (to taste)

Directions

Prepare the stew-paste

Blanch the Italian stew-paste in boiling water for a few minutes.
Strain the stew-paste and place it in a bowl of cold water until needed.

Make the soup

Boil the blanched stew-paste in good consommé stock for a short time.
Season the soup, using less sugar than usual.

Recipe from a historical cookbook (Internet Archive).

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 stew-paste: Provides the main flavour base of the soup as it simmers in the stock.
Good consommé stock: Forms the liquid base of the soup and carries the flavour of the stew-paste.
Sugar: Adds a little sweetness to balance the savoury flavours in the soup.

“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.