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Neapolitan Soup

Neapolitan Soup — a soup recipe, 8 ingredients.

Soup

contains glutencontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ¼ pound (115 g) forcemeat of fowl
  • 1 tablespoon potato flour
  • 1 tablespoon Bechamel sauce
  • 1 egg yolk
  • Peas
  • Asparagus
  • Spinach
  • Clear soup

Steps

  1. Mix the fowl with potato flour, Bechamel sauce, and the yolk.
  2. Put this into a tube about the size round of an ordinary macaroni.
  3. Twenty minutes before serving, squirt the forcemeat into a saucepan of boiling stock, and nip off the forcemeat as it comes through the pipe into pieces about an inch and a half long.
  4. Let it simmer, and add boiled peas and asparagus tips.
  5. If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring.
  6. Serve in a good clear soup.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0