Difference between revisions of "Venetian soup"
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| + | [[Image:Matzo ball soup is ready.jpg|thumb|right|300px]] | ||
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==Ingredients:== | ==Ingredients:== | ||
[[Cookbook:Soup|Clear soup]]<br> | [[Cookbook:Soup|Clear soup]]<br> | ||
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==Procedure== | ==Procedure== | ||
| − | Make a [[Cookbook:Roux|roux]] by frying two ounces of butter and two ounces of flour, add an ounce of grated [[Cookbook:Cheese|cheese]] and half a cup of good [[Cookbook:Soup|stock]]. Mix up well so as to form a paste, and then take it off the fire and add the [[Cookbook:egg|yolk]]s of four eggs, mix | + | Make a [[Cookbook:Roux|roux]] by frying two ounces of butter and two ounces of flour, add an ounce of grated [[Cookbook:Cheese|cheese]] and half a cup of good [[Cookbook:Soup|stock]]. Mix up well so as to form a paste, and then take it off the fire and add the [[Cookbook:egg|yolk]]s of four eggs, mix again and form the paste into little [[Cookbook:Quenelle|quenelle]]s. Boil these in a little soup, strain off, put them into the tureen and pour a good clear soup over them. |
Revision as of 10:07, 1 July 2007
Ingredients:
Clear soup
butter
flour
Parmesan cheese
eggs
Procedure
Make a roux by frying two ounces of butter and two ounces of flour, add an ounce of grated cheese and half a cup of good stock. Mix up well so as to form a paste, and then take it off the fire and add the yolks of four eggs, mix again and form the paste into little quenelles. Boil these in a little soup, strain off, put them into the tureen and pour a good clear soup over them.