No. 21. Soup Alla Lombarda Recipe

History of Soup Alla Lombarda:
Soup Alla Lombarda is a classic Italian soup that originates from the Lombardy region in Northern Italy. Lombardy is known for its rich culinary tradition, and this soup is no exception. The name "Alla Lombarda" translates to "in the Lombardy style," showcasing the regional influence in this dish. Lombardy is famous for its diverse range of ingredients, including fowl, peas, asparagus, and lobster butter, all of which are featured in this recipe.

Fun Facts:
1. The Lombardy region is renowned for its agricultural products, such as rice, cheese, and cured meats. These ingredients often find their way into the region's traditional dishes, including Soup Alla Lombarda.

2. Asparagus is a popular ingredient in Lombard cuisine, and it adds a unique fresh and vibrant flavor to this soup. Lombardy is known for its asparagus production, and it even holds an annual festival to celebrate this delicate vegetable.

3. The use of different colors in the forcemeat, representing the Italian flag, adds a playful and patriotic touch to this dish. It not only showcases the culinary creativity of Italian chefs but also adds visual appeal to the presentation.

Now, let's get into the details of preparing this delectable Soup Alla Lombarda:

Ingredients:
- Clear soup
- Fowl forcemeat
- Bechamel (No. 3)
- Peas
- Lobster butter
- Eggs
- Asparagus

Instructions:

1. Make a firm forcemeat of fowl by combining ground fowl meat, breadcrumbs, eggs, and seasonings. Ensure the consistency is firm enough to shape into quenelles.

2. Divide the forcemeat into three equal parts.

3. To the first part of forcemeat, add two spoonsful of cream Bechamel. This will give the forcemeat a creamy and indulgent texture.

4. To the second part of forcemeat, add four spoonsful of puree of green peas. This will create a vibrant green color in the forcemeat, representing the lushness of Lombardy's countryside.

5. To the third part of forcemeat, add two spoonsful of lobster butter and the yolk of an egg. This will infuse the forcemeat with a rich and delicate seafood flavor, adding a touch of luxury to the dish.

6. Butter a pie dish to prevent sticking and shape the forcemeat into small quenelles. Quenelles are small, oval-shaped dumplings that add elegance to the final presentation.

7. Just before serving, boil the quenelles in boiling stock for four minutes. Ensure they are cooked through but still tender.

8. Carefully remove the quenelles from the stock and place them in a warm soup tureen.

9. Add two spoonsful of cooked green peas to the tureen, providing a burst of color and texture.

10. Pour a very fresh clear soup over the quenelles and peas. The clear soup will act as a light and flavorful base for the dish, allowing the other ingredients to shine.

11. Serve the Soup Alla Lombarda with little croutons fried in lobster butter on the side. These crispy and savory croutons will add an extra layer of richness and indulgence to the soup.

Enjoy this delightful Soup Alla Lombarda, a taste of Lombardy's rich culinary heritage!

Similar Recipes:
If you enjoyed Soup Alla Lombarda, you might also like other Italian soups that showcase the country's culinary diversity. Some similar dishes include:

1. Minestrone: A hearty vegetable soup that combines various vegetables, beans, pasta, and sometimes meat. It is a staple in Italian cuisine and varies in ingredients depending on the region.

2. Zuppa Toscana: A traditional soup from Tuscany made with kale, sausage, potatoes, and onions. It is often finished with a touch of cream to create a creamy and comforting flavor.

3. Pasta e Fagioli: A rustic soup that combines pasta and beans. It is traditionally made with cannellini beans, tomatoes, onions, carrots, celery, and herbs, creating a flavorful and filling dish.

Try these recipes to explore more of the diverse flavors and ingredients that Italian cuisine has to offer!

Vote