No. 23. Venetian Soup Recipe

No. 23 Venetian Soup Recipe

History of the Recipe:
Venetian cuisine is known for its unique flavors and influences from neighboring regions such as Austria, Hungary, and Greece. The No. 23 Venetian Soup is a classic dish that has been enjoyed by locals and visitors alike for centuries.

Fun Facts:
1. The No. 23 Venetian Soup is often referred to as "Zuppa Numero 23" in Italian.
2. It is believed that the recipe originated in the 16th century in the city of Venice, where seafood and clear broths were commonly used in cooking.
3. Venice, known as the "Floating City," was once a dominant maritime power, and its access to a diverse range of ingredients made it a perfect location for culinary innovation.

Now, let's dive into the recipe:

Ingredients:
- Clear soup
- 2 ounces of butter
- 2 ounces of flour
- 1 ounce of grated Parmesan cheese
- 4 egg yolks

Instructions:
1. Begin by making a roux. In a saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously until the mixture becomes smooth and slightly golden.
2. Gradually add the grated Parmesan cheese to the roux, stirring constantly to prevent lumps from forming.
3. Pour half a cup of good stock into the saucepan and mix well until the stock is fully incorporated into the roux. This will create a thick paste-like consistency.
4. Remove the saucepan from the heat and add the yolks of four eggs to the paste. Mix vigorously until the eggs are fully combined with the other ingredients, resulting in a smooth and creamy mixture.
5. Shape the paste into small quenelles using a teaspoon or a piping bag. Quenelles are oval-shaped dumplings traditionally made by using two spoons to shape the mixture.
6. Bring a pot of clear soup to a boil. Gently add the quenelles to the boiling soup and let them cook for about 5 minutes or until they float to the surface.
7. Using a slotted spoon, carefully remove the cooked quenelles from the soup and set them aside.
8. Place the quenelles in a soup tureen and pour the good clear soup over them. The clear soup will enhance the flavors of the quenelles and create a delicious and aromatic broth.
9. Serve the No. 23 Venetian Soup hot and enjoy its rich, creamy texture and savory taste.

Similar Recipe Dishes:
1. Italian Wedding Soup: This traditional Italian soup features small meatballs, vegetables, and pasta in a clear broth. It can be likened to the No. 23 Venetian Soup due to its use of clear soup and spherical elements.
2. French Onion Soup: Although it differs in flavor profile, this French classic also uses clear broth as its base. It incorporates onions, cheese, and bread, resulting in a satisfying and comforting dish.
3. Egg Drop Soup: Originating from China, this simple and flavorful soup consists of beaten eggs cooked in a clear broth. It shares similarities with the No. 23 Venetian Soup as both emphasize the combination of eggs and clear soup.

Remember, the No. 23 Venetian Soup is a delightful dish that showcases the culinary heritage of Venice. Enjoy this flavorful and comforting soup with a side of crusty bread for a complete meal. Buon appetito!

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