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Most historians
agree that Nero did not burn down Rome. There were many oher rumors
about Nero which were, however, based in fact. His psychotic personality was
displayed in a myriad of incidents including the murder of his mother
Agrippina in a plot parallel to the film Rebecca, Nero had holes drilled in
his mother's ship on the night of her trip back from Antium but being a
powerful swimmer, she was able to reach shore.
Unaware that the attempted
assassination was an attempted matricide, she sent a message to her son
reporting the incident. Nero then dispatched an assassin who completed the crime. Nero' s megalomania was also evidenced in his belief that he was the world's greatest musician and singer. He staged contest which he would enter, paid hundreds as his cliques to guarantee that he was always awarded first prize. Nero's nickname, Porrophagus, which means "leek eater" was due to his passion for leek soup which he consumed daily in large quantities because he was convinced that leeks had a divine ingredient that was responsible for his glorious voice (Aristotle was also convinced that leeks had a special property that affected the voice, and wrote that the piercings sound of the partridge's cry was due to their for fondness for leeks).
Nero's memory is commemorated in a wide variety of Italian specialties
including Zuppa alla Nerone. An updated of his famous leek soup is
included here which we suggest pairing with Quo Vadis (1951) to also
enjoy Peter Ustinov's tasty portrayal of Nero. In his autobiography, Dear
Me, Peter recalled that director
Mervyn LeRoy summarized the manner in which
he envisioned Peter should play the Emperor as "Nero...He plays with
himself, nights." |
Zuppa alla Nerone |
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Ingredients |
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1/2
TB butter *See Appendix A |
2 8o z packages cream cheese, cubed, at room temperature
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Instructions |
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1. Melt butter in heavy soup kettle. Cook
leeks and watercress in butter over medium heat for 5 minutes, stirring occasionally. 2. Sprinkle flour on vegetables and continue to cook for 3 more minutes, stirring constantly. 3. Remove kettle from heat. Add veal broth and wine. Mix well. Cook over low heat, stirring} occasionally until slightly thickened (about 15 minutes) . 4. In a fool processor fitted with a metal blade, add cream cheese, egg' yolks, glace de viande, and lemon juice. Process until smooth. Add mixture to soup and cook until thoroughly heated (about 8 minutes). Add salt & pepper to taste. Garnish with bacon bits. |
© 2011 Gordon Nary and Tyler Stokes