Soup alla Lombarda
Soup alla Lombarda is a clear broth holding tiny dumplings in three colours, white, green and red. It comes from Emily Waters' The Cook's Decameron, a collection of Italian dishes. A single poultry forcemeat is split in three and tinted with béchamel, pea purée, and lobster butter with egg yolk, so the bowl carries the colours of the Italian flag. Croutons fried in lobster butter are passed separately and stay crisp.
Instructions
Divide the poultry forcemeat into three equal portions.
Beat the béchamel into the first portion to make a white forcemeat. Mix the pea purée into the second portion to make a green one. Work the lobster butter and egg yolk into the third portion to make a red one, so that together they show the colours of the Italian flag.
Butter a pie dish. Shape each of the three forcemeats into small quenelles and set them in the dish.
Just before serving, bring the clear broth to a boil. Lower the quenelles into it and boil them for 4 minutes.
Lift the quenelles out carefully so they keep their shape, and place them in a warm soup tureen together with the cooked green peas. Pour more hot broth over them.
Fry small croutons in lobster butter and serve them separately, so each person can add them at the table.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
