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No 33 Zuppa d' Erbe (Lettuce Soup)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Stock, sorrel, endive, lettuce, chervil, celery,
carrot, onion, French roll, Parmesan cheese.
Boil the following vegetables and herbs in very good stock for an
hour: Two small bunches of sorrel, a bunch of endive, a lettuce, a
small bunch of chervil, a stick of celery, a carrot and an onion,
all well washed and cut up. Then put some slices of toasted French
roll into a tureen and pour the above soup over them. Serve with
grated Parmesan handed separately.

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