Cookbook:Roman Soup

Roman Soup
Category	Soup recipes
Servings	3–4
Time	20 minutes
Difficulty

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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.

Ingredients

• 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

Procedure

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.