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Roman Soup

This is a dumpling soup, named after the city of Rome in Italy.

Time
20 minutes
Servings
3–4

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
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Method

  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.

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