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X Italian Soups
Pumpkin Soup No. 2 (with butter, sugar and milk)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)
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Pumpkin Soup/Zuppa di Zucca (with milk, garnished with fried bread)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)
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Potato soup alla Provinciale (made with with potato gnocchi)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)
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Pea Soup/ Zuppa di Piselli (with ham, carrot and celery)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Practical Italian Recipes" by Julia Lovejoy Cuniberti (Washington, D.C., 1918)
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Pea Soup (with milk and flour)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)
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Lettuce Soup/Zuppa di Lattuga (with peas, potatoes and flour)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)
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Lettuce Soup (with potatoes; garnished with Parmesan)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly
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Zuppa d'Erbe/ Lettuce Soup (with sorrel and endive)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)
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Lettuce Soup (with potatoes and green peas)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)
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Lettuce Soup (made with water or milk; garnished with hard-boiled eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)
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