Cookbook:Venetian Soup

Cookbook | Ingredients | Recipes | Soups Venetian Soup, a tasty Italian soup to warm you up.



  1. Make a roux by frying two ounces of butter and two ounces (55g) of flour, add an ounce (28g) of grated cheese and half a cup of good stock.
  2. Mix up well so as to form a paste, and then take it off the fire and add the yolks of four eggs, mix again and form the paste into little quenelles.
  3. Boil these in a little soup, strain off, put them into the 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.