I love imperial soup. Do you know it? It is a first course that, if I’m not mistaken, should be typical of Emilia Romagna. It is a soft dough made with flour, eggs, and cheese. It is cooked in meat broth and is absolutely divine. It also has the advantage of being able to be prepared the day before and this is a great help when you come home late from work. A delicious soup and a bit different from the usual ones that, of course, I highly recommend you try. I’m sure you’ll fall in love with it.
Other soups? I recommend these:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for imperial soup
- 6 eggs (medium)
- 3/4 cup all-purpose flour
- 2 oz Grana Padano DOP (or Parmesan – grated)
- 3 tbsp butter
- to taste nutmeg
- to taste salt
- meat broth
Tools
- 1 Bowl
- Hand whisk
- Strainer fine mesh
- 1 Saucepan
- Baking pan oven
Preparation of imperial soup
In the photos of the various steps of the recipe, you will see the halved doses because this time I made the imperial soup only for 3 people. However, I leave you the list of ingredients for 6/8 people.
Crack the eggs into a bowl and lightly beat them with a small hand whisk just long enough to mix yolks and whites.
Then add the flour, sifting it through a fine mesh strainer and mix it well into the eggs.
Also add the grated cheese and mix again.
At this point, add the butter previously melted in the microwave or a bain-marie.
Finally, season with an abundant grating of nutmeg, flavor with two generous pinches of salt and mix all the ingredients well.
Pour the obtained mixture (thickness from 1/4 inch to 3/8 inch approximately) into a previously buttered and floured baking pan: if you have prepared the full dose for 6/8 people the ideal size is 12 x 8 inches. If you halved the doses a small 8-inch square pan is perfect.
Bake in a preheated static oven at 340°F for about 20 minutes. Check that it is well cooked before removing from the oven because, as always, the time depends a lot on the oven.
Remove from the oven and let the dough cool, then transfer it to a cutting board and cut it into cubes.
Bring the broth to a boil in a saucepan, then drop the pasta cubes into it. Once it returns to a boil, turn off the heat, cover with a lid and let it rest for about 5 minutes.
Distribute the imperial soup in individual plates and serve it immediately, very hot. If desired, you can sprinkle it with grated cheese. I always do. Enjoy! Paola
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