Soup Royale
Yield
4 - 6 ServingsPrep
40 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
all-purpose flour
heaping |
|
| 8 | tablespoons |
Parmesan cheese
grated, heaping |
|
| 3 | large |
eggs
|
|
| 6 | tablespoons |
butter
|
|
| 10 | cups |
stock
chicken and beef |
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
all-purpose flour
heaping |
|
| 1.2E+2 | ml |
Parmesan cheese
grated, heaping |
|
| 3 | large |
eggs
|
|
| 9E+1 | ml |
butter
|
|
| 2.4 | l |
stock
chicken and beef |
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
nutmeg
|
*
|
Directions
Combine flour, grated parmesan cheese, salt, freshly grated nutmeg in a large bowl.
Stir in the lightly beaten eggs.
Cut the butter in small pieces and add to the mixture.
Wet a cloth napkin, squeeze out, and spread it out flat.
Spoon the cheese mixture into the middle of napkin, bring up the ends of the napkin, and tie together to form a tight bag.
Place the bag into a soup kettle with the 10 cups of chicken and beef broth.
Bring to boil, cover, simmer for 2 hours.
Remove the bag from the broth. Let it cool toroom temperature.
Untie the bag, remove the now-hardened mixture from the napkin, and cut into ½ inch slices.
Cut these slices into cubes. Reheat the broth, add the cubes, and continue to boil for 10 minutes.
Serve piping hot.
