Recipes > Soup > Italian Soup

Italian Soup


  • cabbage
  • 2 tablespoonfuls of butter
  • 1/2 cup of rice (dry)
  • 1 clove of garlic
  • 1/2 small onion
  • 2 quarts of soup-stock
  • salt
  • white pepper
  • saffron
  • 1/2 cup of grated Parmesan cheese


Chop some cabbage and let fry in butter.

Add rice and garlic chopped with onion. Let fry a few minutes.

Add soup-stock seasoned with salt, white pepper and a little saffron to taste.

Add Parmesan cheese; let all cook until done.

Serve with toasted croutons.


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365 Foreign Dishes (1908).

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