Soup royale (aka napkin soup)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Flour, heaping |
| 8 | tablespoons | Parmesan Cheese, grated, heaping |
| 3 | Eggs | |
| 6 | tablespoons | Butter |
| 10 | cups | Broth, chicken & beef |
| pinch | Salt | |
| 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 to room 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.