How and from what products are soups made in Italy
No matter how many soups you try in your life, they are prepared differently in different countries. In Japan, soups are rich, or clear and fresh. In France, puree soups are tender, with a delicate aroma; they are seasoned with cream or made from veloute (a sauce made from flour fried in butter, with the addition of broth, which is gradually poured into the gravy) and seasoned with a whole army of complex additives. In Britain, more predictable soups are made from the most common and familiar vegetables, very similar to each other, but they are all served in the same French manner.
But let's talk about Italian soups! They are rough, simple, but very distinctive. They have a rich flavor, which is most likely due to the sunny Mediterranean climate, where herbs and vegetables grow in fabulous abundance.
These soups were created in working-class families who survived centuries of poverty and even misery, but did not give up hope. As a basis for them, just like a hundred years ago, water and bread are used, but also vegetables, which have now become available to everyone.
These soups are memorable and there are many. Among them are ribollita, a thick, rich bread soup, and pappa al pomodoro, a bread soup with tomatoes. And when the new harvest of vegetables ripens, minestrone is prepared everywhere, and in every house they do it according to their own recipe. Even when overcooked or cooked with leftover pasta, minestrone is still a delicious soup!
