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Roman Soup

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Prep: 0 min Cook: 0 min Servings: 3–4 Difficulty: medium

Categories: Bread, Soup, Baked

Tags: easy, public domain, recipes for soup, recipes using bread crumb, recipes using broth and stock, recipes using butter, recipes using egg, recipes using nutmeg, recipes using parsley, recipes using wheat flour, recipes with metric units

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ARoman_Soup)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ARoman%20Soup&oldid=4540457

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

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