Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Soup

Venetian Soup

Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  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.