Cookbook:Venetian Soup

Venetian Soup
Category	Soup recipes
Difficulty

Cookbook | Ingredients | Recipes | Soups

Venetian soup is a tasty dumpling soup to warm you up.

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:

• 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

Procedure

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.