_Zuppa Sauté_
Many kinds of vegetables may be used for this soup, carrots, celery,
cabbage, turnips, onions, potatoes, spinach, the outside leaves of
lettuce or greens of any variety.
Select three or four kinds of vegetables. Shred or chop coarsely
cabbage or greens, and slice or cut in cubes the root vegetables. Put
them over the fire with a small quantity of cooking oil or butter
substitute, and let them fry until they have absorbed the fat. Then
add broth and cook until the vegetables are very tender. Fry croutons
of stale bread in oil and serve them in the soup.
In this, as in other recipes, water may be used instead of broth if
the latter is not available, and bouillon cubes or beef extract added
just as the hot soup is removed from the fire.