Soup alla Lombarda Recipe

Soup alla Lombarda Recipe

Ingredients:

Soup (clear)
Forcemeat (fowl)
2 Tbsps of cream Bechamel
4 Tbsps of pureed green peas
2 Tbsps of lobster butter
1 pc of egg yolk
Boiling stock
2 Tbsps of cooked green peas
Croutons

Instructions:

Divide forcemeat to thee portions. Add Bechamel on one, pureed peas on other, and egg yolk and butter on the last. Grease one pie plate or dish then make small quenelles (of forcemeat).Boil for 4 mins on a stock. Serve with cooked peas then pour over the soup. Fry croutons in butter then serve on the side.

>> Soup alla Lombarda Recipe