Cookbook:Venetian Soup

Venetian Soup
CategorySoup recipes

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: edit

Procedure edit

  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.