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v1 Public Imported from Wikibooks revision 4540457

Roman Soup

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schedulePrep 0 min local_fire_departmentCook 0 min groups3–4 speedmedium

Source: Wikibooks contributors

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

Source revision: Revision 4540457

License: CC BY-SA 4.0 · Wikibooks contributors

#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
Bread Soup Baked

Ingredients

Scale
  • 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.

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