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Roman Soup

@arecipe.bsky.social

This is a dumpling soup, named after the city of Rome in Italy.

Total 00:20
Yield 3–4

Ingredients

  • 4 oz (115 g) breadcrumbs
  • Stock
  • 3.5 oz (100 g) butter
  • 2 eggs
  • Chopped parsley
  • Salt
  • Nutmeg
  • 2 tbsp flour
  • 1 tbsp grated Parmesan cheese

Instructions

  1. 1
    Soak the breadcrumbs in a little stock.
  2. 2
    Combine the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt, and a pinch of nutmeg.
  3. 3
    Reduce this, then add flour and Parmesan cheese.
  4. 4
    Form this mixture into little quenelles, and boil them in stock for a few minutes.
  5. 5
    Put them into a tureen and pour a good clear soup over them.
Category
Soups

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Roman_Soup