Roman Soup

• 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

Ingredients for 4 servings (335 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Soak the breadcrumbs in a little stock.

2. 2

   Combine the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt, and a pinch of nutmeg.

3. 3

   Reduce this, then add flour and Parmesan cheese.

4. 4

   Form this mixture into little quenelles, and boil them in stock for a few minutes.

   Stovetop
5. 5

   Put them into a tureen and pour a good clear soup over them.