Given the temperatures that have dropped again, today I prepared the imperial soup, which is a perfect dish to enjoy during the cold season, part of the Bolognese culinary tradition and found in almost every bakery and deli in the city.
It is usually cooked with meat broth but no one prohibits a lighter variation using equally good vegetable broth.
I have prepared it for 4 eggs but I’ll leave you the amounts per egg so you can freely adjust the quantities for your family, but remember it can be frozen without any issue… ^_^ A TIP… If you want to make it even tastier, add a fine mince of mortadella… I also suggest…
Pasta and Potato Soup;
Chickpea Soup;
Fake Tagliatelle with Chives.
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IMPERIAL SOUP
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: as desired
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients IMPERIAL SOUP RECIPE
- 0.7 oz Parmesan cheese (grated)
- 1.1 oz semolina
- to taste Butter (for the baking dish)
FOR THE PREPARATION OF THE IMPERIAL SOUP RECIPE
Beat the eggs and mix them with the semolina and grated Parmesan cheese to obtain a homogeneous mixture without lumps.
Line a baking dish with wet and squeezed parchment paper and pour the mixture to a height of about 0.4 inches (as always, I exceeded).
Preheat the oven to 356°F and bake for about 15/20 minutes. (Be careful not to overcook it).
Once cooked, wait for it to cool, then cut into fairly regular cubes with the semolina, which will then be cooked in boiling broth for a few minutes.
Enjoy your meal with the imperial soup!!! Annalisa
Tips and Notes
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