The imperial soup is a first course in broth of ancient origins. Today it has become a Sunday dish, Artusi also talks about it in his famous book.
The imperial soup is a typical first course of Emilia Romagna, in particular of the areas of Bologna and Ravenna . In addition to the name, it has the ingredients of imperial. In fact, once butter and Parmesan, the undisputed rulers of the recipe, were the prerogative of the rich. Today the imperial soup, also known as the imperial soup, has become one of the Sunday dishes on the Bolognese tables.
The preparation is rather particular: the cubes that are inside the rim are in fact a batter made from eggs, semolina, parmesan and nutmeg that is first cooked in the oven and only later in the broth , strictly of meat. Unusual then, but really tasty so we advise you to try it!
How to prepare the imperial soup recipe
- In a bowl, beat the eggs with the Parmesan , semolina , nutmeg and a pinch of salt until you get a batter.
- Add the melted butter slowly until it is incorporated.
- Pour everything into a baking tray lined with parchment paper of about 25 × 30 cm to form a layer of about half a centimeter.
- Then cook at 170 ° C for 15 minutes , until the surface is golden.
- Once warm, cut it into cubes .
- Bring the broth to a boil and add the imperial soup, letting it cook for 2 minutes .
- Serve hot.
The imperial soup is just one of the many Bolognese recipes. For a menu dedicated to the specialties of this region, also serve a nice pan of lasagna !
Imperial soup cubes can be kept in the refrigerator for a couple of days. It is also possible to freeze them and, when needed, dip them into the boiling broth while still frozen.
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