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    Imperial soup Bolognese traditional recipe: zuppa imperiale

    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!

    Imperial soup Bolognese recipe: zuppa imperiale

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    zuppa-imperiale

    • 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

    Imperial soup Bolognese recipe: zuppa imperiale

    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.

    Imperial soup Bolognese recipe: zuppa imperiale

    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.

    Imperial soup Bolognese recipe: zuppa imperiale

    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

    Imperial soup Bolognese recipe: zuppa imperiale

    TAKE A LOOK AT THIS

    PAPPA AL POMODORO - Tuscan tomato and bread soup

    PAPPA AL POMODORO - Tuscan tomato and bread soup

    PRINTABLE VERSION

    5.0 from 1 reviews
    Imperial soup Bolognese recipe: zuppa imperiale
     
    Print
    Prep time
    35 mins
    Total time
    35 mins
     
    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!
    Author: Filippo Trapella - philosokitchen.com
    Serves: 4
    Ingredients
    • 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
    Instructions
    1. 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.
    2. 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.
    3. 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
    3.5.3251

    Imperial soup Bolognese traditional recipe: zuppa imperiale

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    Reader Interactions

    Comments

    1. Anna Tessari says

      December 28, 2020 at 10:16 am

      I used to eat zuppa imperiale in Italy when I was a kid.
      I was really craving for it yesterday and I tried this recipe... simply DELICIOUS!!
      Thank you Philosokitchen, you are always a guaranteed success!

      Reply
      • Filippo Trapella says

        December 29, 2020 at 6:53 pm

        Thank you Anna!
        Happy cooking 🙂
        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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