Mutton Broth
Mutton-neck broth with diced meat and vegetables.
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Soup recipes
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Noodle Potage Sardaigne
Homemade noodle diamonds simmered in white broth and tomato sauce.
Norwegian Fish and Oyster Cream Soup
Fish broth with onion, leeks and paprika, finished with fully cooked oysters and hot cream.
Oilla Espagnole
Brown-onion soup with egg-white threads and separate toast.
Okra Broth
Strained ham, veal, beef, chicken-bone and okra broth served hot in six cups.
Okra and Snapper Soup with Rice
Okra, cabbage and rice simmer with cinnamon, thyme and onion. Snapper is added near the end, and the remaining thyme finishes the soup.
Onion Soup Bourgeoise
Browned onion and milk soup bound with cream and egg yolk, with six toasts.
Onion Soup au Gratin
Beef-consommé onion soup browned with a Parmesan/Swiss bread gratin in one tureen.
Oyster Bisque Nassau
Double-strained oyster bisque with onion milk, pounded oysters and celery, flour roux and cream.
Oyster Broth Chantilly
Six three-quarter-filled oyster broth cups topped with whipped cream.
Oyster Broth in Cups
A clear oyster broth infused with celery and parsley.
Oyster Stew Française
Thirty-six oysters in wine, herb, water and hot milk stew.
Pak Choi and Salmon Noodle Soup
Salmon and pak choi simmer with ginger and onion. Cooked noodles are warmed in the broth and chives finish the soup.
Panata
Soft clusters of bread, egg and Parmesan gently set in clear broth, with a little nutmeg.
Pane Angelico Dumpling Soup
Small soft bread dumplings with prosciutto, marrow and Parmesan, simmered in clear broth.
Passatelli in Brodo
Tender breadcrumb, Parmesan and egg strands scented with nutmeg or lemon and served in clear broth.
Pasta and Fennel Soup with Parmesan
Pasta and fennel simmer with sage, oregano and onion. Finely grated Parmesan is stirred into the finished soup, with the rest served alongside.
Pastina in Ombrina Broth
Small pasta cooked in a plain fish broth with a little tomato, finished with butter and Parmesan offered separately.
Pea Purée Soup with Fried Bread
Peas simmered in meat broth with a vegetable and herb bundle, then sieved with buttery bread and served over fried bread cubes.
Pea Purée with Vermicelli
A smooth pea soup enriched with cream and egg yolks, with tender vermicelli.
Pea and Prosciutto Purée Soup
A smooth pea soup made with prosciutto, vegetables and butter-fried bread, served over separate golden croutons.
Petite Marmite
Clear slow-simmered beef and vegetable broth poured over diced meat, vegetables and toast.
Pigeon Tortellini
Delicate egg pasta filled with finely chopped pigeon, prosciutto and Parmesan, served in the bird’s clear broth.
Polish Chicken and Pearl-Barley Soup
A hot broth of whole chicken, pearl barley, onion, carrots and celery with parsley, chicken served alongside.