Zuppa Imperiale (Imperial Soup)

Similar to Passatelli Soup, Zuppa Imperiale is another traditional Italian soup for a chilly day. Daniele and I decided to give it a try for something a little different.

Zuppa Imperiale

3 eggs

3 Tbs flour

3.5 Tbs parmesan

1oz butter

nutmeg

salt

pepper

chicken broth

 

Crack the eggs in a bowl and use a mixer on them. At the same time, melt the butter and let it cool down to room temperature. Add the flour, parmesan and butter to eggs and mix it all together. Add a little bit of nutmeg, salt and pepper to the mix.

 

Grease a small pan (or just cover it with parchment paper) and pour the mix into it, spreading it so that it is of a uniform thickness (around 1/2 cm). Put it into a pre-heated oven at 350 F, for around 30 minutes, or until the surface becomes a golden crust.

 

Take it out of the oven, let it cool down and cut into little cubes (1/2 cm side).

 

Prepare some chicken broth and bring it to boil, then dump the cubes into it and let them boil for around 5 minutes. Serves 2-3 people.

 

If you want, you can also make more cubes than you need, then freeze the cubes after you cut them. Then you’ll just have to dump the frozen cubes into the boiling broth and let them boil for a little longer than you would for fresh ones.