Roman Soup Recipe
Ingredients:
Stock
3-1/2 oz of butter
2 eggs
4 oz of bread crumbs (soaked in stock)
Chopped parsley
Salt
1/8 tsp of nutmeg
2 Tbsps of flour
1 Tbsp of grated cheese (Parmesan)
Clear soup
Instructions:
Combine butter, eggs, crumbs, parsley, nutmeg, and salt; mix thoroughly. Let it reduce then add cheese and flour. Form into small quenelles. Boil in the stock.Serve in good (clear) soup.
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