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Roman Soup

Roman Soup — a soup recipe, 9 ingredients, about 20 min.

Serves 3 · 20 min · Soup

contains glutencontains dairycontains eggscontains nutscontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 3.5 oz (100 g) butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 tbsp grated Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0