Cookbook:Roman Soup

Roman Soup
Category Soup recipes
Servings 3-4
Time 20 minutes

Cookbook | Ingredients | Recipes Recipe for Roman Soup:



  1. Mix three and a half ounces (100g) of butter with two eggs and four ounces (115g) of crumbs of bread soaked in stock, a little chopped parsley, salt, and a pinch of nutmeg.
  2. Reduce this and add two tablespoons full of flour and one of grated Parmesan.
  3. Form this into little quenelles and boil them in stock for a few minutes put them into a tureen and pour a good clear soup over them.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.