Soups

Soups

By
Antonio Carluccio
Contains
9 recipes
Published by
Quadrille Publishing
ISBN
9781849491662
Photographer
Alastair Hendy

The Italians recognise several different types of soup. A zuppa, generally speaking, is a broth containing ingredients which have not been liquidised; a passata is generally a zuppa which has been liquidised or creamed (known as a crema as well); and a minestra is a soup usually based on broth and green vegetables. Soups can be made with anything – meat, fish or vegetables – and are often accompanied by pasta or rice for thickening or, if very liquid, by a slice of bread.

Recipes in this Chapter

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