I have only visited Italy once and that was many, many years ago. I was sad that I didn’t like Venice very much, but I did love Florence. I’ve come across a wartime recipe for Florentine soup, which has what seems tome to be an unlikely main ingredient or turnips. I like turnips very much, especially the small ones, but I do wonder what a soup made from them would be like… maybe I should try>
Florentine Soup
- 1 oz fat (type unspecified but since it’s wartime I would guess, beef dripping or pork or mutton fat
- 2 small onions chopped
- 2 oz flour
- 1 lb thinly-diced turnips
- 1½ pints water
- 1 lb skinned tomatoes
- 1 pint of milk
- salt and pepper
- chopped watercress to garnish
- melt the fat in a saucepan and add the onions, fry for a couple of minutes
- stir in the flour then add the turnips and fry for about 5mins
- moisten by degree with water and allow to simmer until all the vegetables are soft
- add the tomatoes, milk, salt and pepper
- reheat and serve garnished with the watercress
It sounds curious to say the least! My featured image is of some all-purpose vegetable soup with a splash of chilli sauce
Lois Elsden 