Home › The World's Kitchen › Minestra, Milanaise

Minestra, Milanaise

Cut into small dice-shaped pieces one small carrot, one small turnip, one small onion, two leeks and one branch celery. Place them in a saucepan with half ounce butter and gently brown for ten minutes, carefully stirring with a wooden spoon occasionally. Moisten with three quarts water. Season with two teaspoons salt, half teaspoon white pepper, adding half saltspoon powdered saffron. Drop in a good beef bone or chicken bones; cook for forty-five minutes. Now add one ounce uncooked Italian spaghetti in one-and-a-half-inch equal pieces and one ounce raw rice. Boil for twenty minutes. Peel and cut into small dice-shaped pieces a small, sound potato, and a good, red, peeled tomato, cut the same way, and add to the soup. Gently boil twenty-five minutes more. Remove the bones, add one tablespoon finely chopped parsley. Mix well, then serve.