Italian Tricolor Soup (Soup alla Nazionale)
Italian Tricolor Soup, known as Soup alla Nazionale, is a patriotic soup that puts the colors of the Italian flag in the bowl. Instead of dyeing the broth, the cook sets a savoury custard in three colors, using plain white, red from tomato and green from spinach. Cut into neat dice, the cubes float in clear broth. The recipe comes from Emily Waters' The Cook's Decameron.
Instructions
Prepare a savoury custard and divide it evenly into three portions.
Leave one portion plain so it stays white. Tint the second portion red with tomato, and the third green with spinach.
Butter a saucepan and add the three custards in separate layers, one on top of another.
Cook for about 10 minutes, until the layered custard has set firm.
Cut the set custard into small dice, keeping the three colors distinct.
Put the diced custard into a soup tureen and pour broth over it. Serve at once so the white, red and green pieces stay sharp.
Make it personal.
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