Roman Soup
Roman Soup is a clear broth served over small dumplings made from breadcrumbs, butter, egg and Parmesan. The dumplings are bound with a little flour and seasoned with parsley and nutmeg, so they carry real savory flavor of their own. They are simmered briefly in stock, then set in a tureen under the broth. The recipe comes from Emily Waters' Italian cookbook The Cook's Decameron, and it takes about twenty minutes.
Instructions
Moisten the breadcrumbs with a little stock and let them soak until they are soft and evenly damp.
Work the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt and a pinch of nutmeg together into a smooth paste.
Cook this mixture down to reduce it, then stir in the flour and grated Parmesan until it holds together as a firm paste.
Shape the mixture into small quenelles. Simmer them in stock for a few minutes, until they are cooked through and firm.
Place the quenelles in a tureen and pour a good clear soup over them. Serve straight away.
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