No. 24. Roman Soup Recipe

Roman Soup, also known as No. 24 soup, is a classic Italian dish that has been enjoyed for centuries. This soup is a perfect balance of flavors and textures, combining the richness of eggs, the comforting taste of stock, and the subtle nuttiness of Parmesan cheese. The addition of quenelles made from bread crumbs adds a delightful element of surprise to each spoonful.

Fun fact: The term "quenelles" refers to small, oval-shaped dumplings made from a mixture of ground meat or fish, eggs, breadcrumbs, and various seasonings. These dumplings are a common element in French and Italian cuisine, adding both flavor and texture to soups and stews.

Now, let's dive into the recipe for No. 24 Roman Soup:

Ingredients:
- 4 cups of stock (vegetable or chicken)
- 3.5 ounces of butter
- 2 eggs
- 4 ounces of bread crumbs
- 1/4 cup of chopped parsley
- Salt to taste
- A pinch of nutmeg
- 2 tablespoons of flour
- 1 tablespoon of grated Parmesan cheese

Instructions:

1. In a large mixing bowl, combine the butter and eggs. Mix well until the butter is fully incorporated into the eggs.

2. Add the bread crumbs soaked in stock to the mixture. This will help bind the soup together.

3. Stir in the chopped parsley, a pinch of salt, and a pinch of nutmeg. These ingredients will enhance the flavor of the soup.

4. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes smooth. This should take about 5 minutes.

5. Gradually add the flour and grated Parmesan cheese to the mixture, stirring continuously to avoid lumps. Cook for an additional 2-3 minutes, until the soup has a creamy consistency.

6. Once the soup has thickened, remove it from the heat. Use a spoon or a small ice cream scoop to form small quenelles from the mixture. These quenelles should be about the size of a teaspoon.

7. In a separate saucepan, bring the stock to a boil. Gently drop the quenelles into the boiling stock and cook for 2-3 minutes, or until they float to the surface.

8. Using a slotted spoon, carefully transfer the quenelles to a serving tureen. Pour the hot stock over the quenelles, ensuring they are completely covered by the soup.

9. Your No. 24 Roman Soup is now ready to be served! Garnish with a sprinkle of grated Parmesan cheese and a sprig of fresh parsley, if desired.

Fun fact: The use of bread crumbs soaked in stock to bind the soup mixture is a common technique in Italian cuisine. It adds both texture and flavor to the final dish, making it more satisfying and hearty.

Similar recipe dishes you might enjoy:

1. Italian Wedding Soup: This classic Italian soup features small meatballs, pasta, and leafy greens in a flavorful chicken broth. It is a hearty and comforting dish, perfect for cold winter days.

2. Stracciatella Soup: This soup is made by whisking eggs into simmering broth, creating delicate ribbons of cooked egg. It is often flavored with cheese, herbs, and sometimes rice or pasta.

3. Minestrone Soup: Another Italian favorite, minestrone soup is a thick and hearty vegetable soup, often containing a variety of vegetables, beans, and pasta. It is a flexible recipe that can be customized with your favorite ingredients.

Whether enjoyed as a starter or a main course, No. 24 Roman Soup is a delicious and satisfying dish that will transport you to the heart of Italy. Its rich flavors and delicate quenelles make it a unique and memorable addition to any meal.

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