Given the temperature which has once again dropped, 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 nobody forbids a lighter variation using equally good vegetable broth.
I made it with 4 eggs but I’ll give you the doses per egg so you can freely adjust the quantities for your family, but remember that it can be comfortably frozen so… ^_^ A TIP… If you want to make it even more delicious, add a fine chop of mortadella… I also suggest…
Pasta and Potato Soup;
Chickpea Soup;
Fake Tagliatelle with Chives.
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IMPERIAL SOUP
The cuisine of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: to taste
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for IMPERIAL SOUP RECIPE
- 0.7 oz Parmesan cheese (grated)
- 1.1 oz semolina
- as needed Butter (for the tray)
FOR THE PREPARATION OF THE IMPERIAL SOUP RECIPE
Beat the eggs and mix them with semolina and grated Parmesan cheese to obtain a homogeneous mixture without lumps.
Line a baking tray with wet and squeezed baking paper and pour the mixture to a height of about 0.4 inches (as usual, I went overboard).
Bake in a preheated oven at 356°F and let it cook for about 15/20 minutes or so. (Be careful not to overcook it).
Once cooked, wait for it to cool, then cut into pretty regular cubes, which will then be cooked in boiling broth for a few minutes.
Enjoy your imperial soup!!! Annalisa
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