Venetian Soup
Venetian soup is a tasty dumpling soup to warm you up.
Ingredients
- 2 oz (55 g) butter
- 2 oz (55 g) flour
- ½ cup (125 ml) stock, warm
- 1 oz (28 g) grated Parmesan cheese
- 4 egg yolks
- Clear broth
Ingredients for 2 servings (330 g) · the original recipe
Method
- 1
Melt the butter in a saucepan. Whisk in the flour, and cook to make a white roux.
Stovetop - 2
Gradually mix in the warm stock, then the grated cheese to form a paste.
- 3
Remove from the heat, and mix in the egg yolks. Shape the mixture into little quenelles.
- 4
Boil the quenelles in a little broth, then drain them.
Stovetop - 5
Serve the quenelles in additional broth.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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