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Soup alla Lombarda

Soup alla Lombarda — a soup recipe, 8 ingredients.

Soup

contains dairycontains eggscontains shellfish

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Poultry forcemeat
  • 2 tbsp béchamel sauce
  • 4 tbsp green pea purée
  • 2 tbsp lobster butter
  • 1 egg yolk
  • Clear broth
  • Cooked green peas
  • Croutons
Make it lactose-friendly
  • 2 tbsp lobster butter → plant butter, ghee (mostly lactose-free), or olive oil

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

Steps

  1. Divide the forcemeat into 3 parts.
  2. Mix the béchamel into the first portion of forcemeat. Mix the pea purée with the second portion. Mix the lobster butter and yolk with the third portion. Thus you will have the Italian colours, red, white, and green.
  3. Butter a pie dish and make little quenelles of the forcemeat.
  4. Just before serving, bring the broth to a boil, and boil the quenelles for 4 minutes.
  5. Carefully remove the quenelles, and put them in a warm soup tureen with cooked green peas. Pour more broth on top of them.
  6. Serve little croutons fried in lobster butter separately.

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

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0