Soup Royale
Submitted by gigi
Elegant old-world broth soup with Parmesan-egg dumplings simmered in rich chicken and beef stock with nutmeg and butter. The cheese dough is boiled in cloth, sliced into cubes, and served piping hot.
YIELD
4 - 6 ServingsPREP
40 minCOOK
2 hrsREADY
2 hrsHere’s a soup with a technique you don’t see every day.
A dough of Parmesan, flour, eggs, and butter gets wrapped in cloth, tied into a bundle, and simmered right in the broth for two hours.
Once cooled and firmed up, you slice it into tender little cubes that go back into the hot stock for a final simmer.
The result? Rich, savory dumplings with a nutmeg-kissed warmth floating in a deeply flavored chicken and beef broth.
It’s the kind of regal, old-fashioned soup that earns its name.
Chef’s Tips
- Use freshly grated Parmigiano-Reggiano for the best melt and flavor. Pre-grated cheese won’t bind the dough as well.
- Make sure the cloth napkin is damp but well-wrung before wrapping the dough. Too much moisture and the dough won’t set properly.
- Let the boiled dough cool completely before slicing. Patience here gives you clean, distinct cubes instead of a crumbly mess.
- Freshly grated nutmeg makes a noticeable difference over pre-ground. Just a pinch goes a long way.
Ingredients
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.
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