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

Steps

1. Melt the butter in a saucepan. Whisk in the flour, and cook to make a white roux.
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.
5. Serve the quenelles in additional broth.

More recipes with butter, flour, broth or stock, parmesan or eggs

Adapted from “Venetian Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.