Italian Paste Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of pasta, broken into pieces, cooked in a clear stock that's finished with grated parmesan. The full recipe is presented here and I hope you enjoy this classic British version of: Italian Paste Soup.
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This is a classic recipe for a Victorian version of Italian Paste Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 167.—ITALIAN PASTE SOUP.
Prepare this as in the foregoing recipe, using for this purpose any kind of Italian pastes, which are to be procured in great perfection at Crosse and Blackwell's warehouse, Soho-square. Note.—When it happens that any portion of either of the foregoing soups, made of any kind of Italian pastes, —such as macaroni, vermicelli, lasagnes, &c., are left from a previous day's dinner, such may be easily converted into a white soup, by merely adding a leason of four yolks of eggs and half a pint of cream, and a spoonful of grated cheese.
Modern Redaction
Ingredients:
1.2l clear stock
200g pasta (any kind), cut into about 3cm pieces
freshly-grated Parmesan cheese, to accompany
Method:
Pour the stock into a pan, bring to a boil then add the pasta and cook for about 15 minute further, or until the pasta is tender.
Ladle into warmed soup bowls and serve accompanied by freshly-grated Parmesan cheese.
