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Venetian Soup

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Soup

Tags: medium difficulty, public domain, queried pages, recipes using broth and stock, recipes using butter, recipes using egg yolk, recipes using wheat flour, recipes with metric units, recipes without cooking time, recipes without servings, soup

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

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AVenetian%20Soup&oldid=4503067

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

Ingredients

  • 2 oz (55 g) butter
  • 2 oz (55 g) flour
  • ½ cup (125 ml) stock, warm
  • 1 oz (28 g) grated Parmesan cheese
  • 4 egg yolks
  • Clear broth

Directions

  1. Melt the butter in a saucepan. Whisk in the flour, and cook to make a white roux.
  2. Gradually mix in the warm stock, then the grated cheese to form a paste.
  3. Remove from the heat, and mix in the egg yolks. Shape the mixture into little quenelles.
  4. Boil the quenelles in a little broth, then drain them.
  5. Serve the quenelles in additional broth.