There are recipes that taste of home, affection, and tradition — and Grandma’s Soup with Frue is one of them. With just three simple ingredients — potatoes, pasta, and Frue cheese — it becomes the kind of comforting dish that nourishes body and soul.
I discovered this recipe in Sardinia thanks to a kind lady I met while waiting in line at a local dairy. She told me she was buying Frue, a goat-and-sheep’s milk cheese with a slightly tangy flavour, to prepare this soup for her granddaughter, who said it was her favourite dish. I immediately fell in love with it too.
In summer, you can make it fresher by adding a few chopped tomatoes — a simple twist for a delicious variation.
If you’re a soup lover, don’t miss trying my Pulse Pasta with Rascino Lentils as well.
Grandma’s Soup with Frue
11g carbohydrates per 100g
Ingredients for 4 servings
- 400g potatoes
- 120g mixed small pasta or broken spaghetti **
- 120g Frue cheese
- chopped herbs of your choice
- coarse salt
- black pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Cut the potatoes into ½ cm cubes and place them in a saucepan with water and a pinch of coarse salt. Cook for around 10 minutes, or until tender.
- Add the pasta — choose small shapes that cook in the same time, or use short pieces of broken spaghetti. Cook until al dente.
- Mash the Frue cheese with a fork in a separate bowl.
- When the pasta is ready, remove the saucepan from the heat, stir in the Frue until perfectly combined, then finish with chopped herbs and a grind of black pepper.
