ReceptnaptárItalian chicken quenelle soup (quenelles in brodo)
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Ingredients
Method
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- Mince the chicken breast to a paste in a food processor.
- Mix in the rice flour, egg yolk, salt, pepper and nutmeg (press through a sieve for an even smoother texture).
- Shape into small dumplings (quenelles) with two wet teaspoons.
- Bring the broth to the boil, turn down to a simmer and poach the quenelles for 6-8 minutes until they float and are cooked through.
- Serve with parsley and Parmesan.
Source: Wikibooks Cookbook – Italian Soup with Poultry Quenelles (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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