If you are in need of a quick dinner, here's your recipe. And we mustn't forget the benefits of the Roman unglazed ceramic vessel which keeps and harmonically mixes all the juices.
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This vegetable soup will seem a little strange to non-Easter Europe nations, where soups, if any, are eaten, these will be cream-soups. Fortunately ingredients and procedures can be adapted to the needs of each household and this is a recipe not to be missed by any cook.
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You can add other vegetables: onion, savoy cabbage, pepper, potato.
1.
Peel the vegetables and cut them in larger pieces. Wash the chicken leg and the parsley leaves.
2.
Then put all the ingredients in a pressure-cooker or a covered dish, fill with water and add salt and peppercorn according to taste. Bring to the boil and cook until the meat is well done.
3.
When ready, remove the meat and the vegetables from the stock and pass it through a sieve. Then brig to the boil again and add the noodles, about one fistful for each person. Add more salt and pepper if needed.
