Purée of Lentils Brunoise
Salt-pork lentil and potato purée with separate vegetable brunoise and milk.
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Purée of Oyster Plant
Oyster-plant root purée strained twice, finished with milk, cream and separate croutons.
Purée of Parsnips
A smooth parsnip and potato soup finished with milk and bread croutons.
Purée of Peas with Almond Milk
A smooth split-pea soup enriched with almond milk.
Rice Bomboline in Brodo
Small fried rice, milk and Parmesan dumplings scented with nutmeg and served in broth.
Rice Soup in Sieved Garden Greens
Rice cooked in a thin smooth purée of chard, spinach, lettuce, cabbage, tomato and potato, with Parmesan offered separately.
Rice and Artichoke Soup
Rice and instant polenta simmer with garlic and onion to make a thick soup. Artichoke hearts are warmed through and balsamic vinegar is added at the finish.
Rice and Aubergine Lentil Soup
Rice, aubergine and lentils simmer with celery, onion and cumin. Sesame oil is stirred in before serving.
Rice and Cabbage Soup with Tofu
Rice, cabbage and tofu simmer with onion, garlic and chilli. Cilantro finishes the soup after a brief rest.
Rice and Cannellini Soup with Polenta
Rice, cannellini beans and lentils form a thick soup with instant polenta, garlic and onion. Parsley is added before serving.
Rice and Courgette Soup with Aubergine
Rice, courgette and aubergine simmer with onion. Black olives and mint complete the soup.
Rice and Mushroom Noodle Soup
Rice and mushrooms simmer with onion, chilli and a lemongrass infusion. Cooked noodles are warmed in the soup before serving.
Rice and Okra Lentil Soup
Rice and okra simmer with garam masala, turmeric and onion. Cooked lentils are warmed in the soup before a brief rest.
Rice and Pak Choi Soup
Rice and mushrooms simmer with ginger, onion and a lemongrass infusion. Pak choi is added near the end.
Rice and Red Pepper Soup with Artichoke
Rice, red pepper and trimmed artichoke hearts simmer with saffron and onion. Parsley is added before serving.
Rice and Tofu Soup with Cucumber
Rice and tofu simmer with onion, garlic and light soy sauce. Cucumber is added near the end and lime wedges accompany the soup.
Rice with Zucchini
Rice in a little broth with small buttery zucchini pieces that stay intact.
Ricotta Soup Cubes
Delicate ricotta and Parmesan custard cubes scented with lemon and nutmeg, served in clear broth.
Ricotta and Capon Dumpling Soup
Soft ricotta, Parmesan and finely minced capon dumplings, poached directly in broth.
Risi e Luganighe
Rice simmered in broth with crumbled pork sausage and buttery turnip, finished with Parmesan.
Russian Beet, Ham and Cream Soup
A beef-broth soup with fried diced vegetables, boiled beet, ham, fennel and a little hot cream.
Salmon Noodle Soup with Cucumber
Salmon and cucumber simmer with carrot, onion and sake. Cooked noodles and sesame oil are added before a brief rest.
Salmon and Aubergine Noodle Soup
Aubergine and salmon simmer in an onion and sake broth. Cooked noodles are warmed through, with lime wedges served alongside.
Salmon and Lentil Soup with Asparagus
Salmon, cooked lentils and asparagus simmer in an onion broth infused with a little bay leaf. Crème fraîche and tarragon are stirred in at the end.