The Imperial Soup (Zuppa Imperiale) is a typical Bolognese soup: fluffy semolina dough is baked, then reduced into small dices, and finally cooked with a fragrant meat stock. This recipe is a traditional, kid-friendly, option for family gatherings! The preparation of the Imperial Soup is fast and easy. It’s possible to bake and dice this tasty dough in advance, and quickly boil it into meat or vegetable broth just before serving!
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- 4 eggs
- 6 tbsp (60 g) semolina flour
- 12 tbsp (60 g) grated Parmigiano Reggiano
- 3 tbsp (45 g) unsalted butter
- 1 pinch ground nutmeg
- 1 dash white pepper
- 4 pinches table salt
- 5 qt Meat or vegetable broth
A BIT OF HISTORY
Probably, the origin of the name Zuppa Imperiale descends from the Krinofel: an Austrian soup prepared with similar ingredients, but different in texture. It was imported in Emilia-Romagna from the first wife of Emperor Napoleon I, Marie Louise, Duchess of Parma.
FIRST STEPS
First, pre-heat the oven on 355° F, then pour the butter into a small pan, place over very low heat, and melt it. When the butter is completely melted, pour the butter into a cup and let it reach room temperature. Now, pour the eggs into a bowl, add 4 pinches of table salt, and combine with white pepper, ground nutmeg, and Parmigiano Reggiano. Beat the egg lightly with a fork, until obtaining a consistent mixture, then add the butter, still liquid but not hot, and the semolina flour. Beat again the ingredients until well consistent.
COOKING THE IMPERIAL SOUP
Pour the egg and semolina mixture into a casserole lined with parchment paper. Bake 20 minutes at 355° F, then broil until golden. Let the Imperial soup reach room temperature, then reduce into small dices. Pour the stock into a pot and bring it to boil. Cook the Zuppa Imperiale 2-3 mins, then serve immediately
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PRINTABLE VERSION
- 4 eggs
- 6 tbsp (60 g) semolina flour
- 12 tbsp (60 g) grated Parmigiano Reggiano
- 3 tbsp (45 g) unsalted butter
- 1 pinch ground nutmeg
- 1 dash white pepper
- 4 pinches table salt
- 5 qt Meat or vegetable broth
- A BIT OF HISTORY
Probably, the origin of the name Zuppa Imperiale descends from the Krinofel: an Austrian soup prepared with similar ingredients, but different in texture. It was imported in Emilia-Romagna from the first wife of Emperor Napoleon I, Marie Louise, Duchess of Parma. - FIRST STEPS
First, pre-heat the oven on 355° F, then pour the butter into a small pan, place over very low heat, and melt it. When the butter is completely melted, pour the butter into a cup and let it reach room temperature. Now, pour the eggs into a bowl, add 4 pinches of table salt, and combine with white pepper, ground nutmeg, and Parmigiano Reggiano. Beat the egg lightly with a fork, until obtaining a consistent mixture, then add the butter, still liquid but not hot, and the semolina flour. Beat again the ingredients until well consistent. - COOKING THE IMPERIAL SOUP
Pour the egg and semolina mixture into a casserole lined with parchment paper. Bake 20 minutes at 355° F, then broil until golden. Let the Imperial soup reach room temperature, then reduce into small dices. Pour the stock into a pot and bring it to boil. Cook the Zuppa Imperiale 2-3 mins, then serve immediately
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