Yellow Soup (Zuppa Gialla)
Instructions
Boil squash and carrots separately, then blend together.
Add to mixture diluted concentrate with a few tablespoons of milk.
Then pour the rest of the hot milk.
Add salt and pepper.
Add saffron.
In a bowl beat together the eggs with the Parmesan cheese and pour over the hot pumpkin mixture.
Stir and serve.
Ingredients and dosing for 4 persons
- 400 g of yellow squash
- 300 g of carrots
- 200 cl of milk
- 2 eggs
- 40 g of grated parmesan cheese
- 2 tablespoons of flour
- 2 teaspoons of tomato paste
- 1/2 teaspoon of saffron
- Salt
- Pepper