This is the original ‘big soup’ – so stiff it is almost solid cold – containing lots of fresh vegetables, rice and Parmesan cheese to nourish and satisfy.
Prepare and mix the celery, carrots, courgettes and potatoes. Dip the tomatoes in boiling water. Scoop them out with a slotted spoon, discarding the seeds, quickly peel, then chop them.
Put the dripping, parsley and garlic in a
If using shelled peas, add them to the soup. After 15 minutes, add the cabbage leaves. Simmer for 15 minutes, then add the rice or pasta, with the frozen peas, if using. Cook rice for 20 minutes or pasta according to the manufacturers’ instructions. Stir and taste and adjust the seasoning.
Serve hot in the winter time with olive oil to drizzle over the surface and Parmesan cheese in a bowl to sprinkle on to taste. In the summertime the soup is eaten cold, but not chilled. If wished, let the soup set in individual bowls overnight, then turn it out on to plates, but always serve it with olive oil and Parmesan cheese.
© 1995 Valentina Harris. All rights reserved.