Imperial soup

Imperial soup, a refined and comforting dish, has a history rich in elegance and tradition. This recipe combines the delicate texture of dough cubes with the intense flavor of chicken broth, providing a unique culinary experience, perfect for special occasions or family dinners. With a total preparation time of about 30 minutes and a baking time of 12 minutes, this simple recipe can be easily made, yielding 4 delicious servings. Let’s get started!

Ingredients:

- 100 g soft butter
- 100 g grated Parmesan cheese
- 100 g flour
- 100 g semolina
- 7 eggs
- Chicken broth (approximately 1.5 liters)
- Nutmeg (a pinch)
- Salt (to taste)
- Pepper (to taste)
- Soup vegetables: 1 carrot, 1 onion, 1 celery stalk, 1 bunch of parsley, 2 tomatoes, lovage (optional)

Preparation time:
- Preparation: 15 minutes
- Baking: 12 minutes
- Total: 30 minutes

Number of servings: 4

Step by step:

1. Preparing the dough:
Start by preheating the oven to 200 °C (392 °F). In a large bowl, mix the eggs with the grated Parmesan using a mixer. This step is essential, as the eggs will provide volume and airiness to the dough. Add the soft butter, flour, semolina, nutmeg, salt, and pepper. Mix everything until you achieve a homogeneous composition, which should have a slightly thicker consistency than cream.

2. Baking the base:
Line a baking tray with parchment paper and pour the dough mixture into the tray, spreading it evenly. Place the tray in the preheated oven and bake for 12 minutes or until the base turns lightly golden and firm to the touch. Do not open the oven door in the first 10 minutes to avoid affecting the baking process.

3. Preparing the soup:
Meanwhile, let's take care of the chicken broth. Place the chicken wings in a large pot, add the carrot, onion, celery, halved tomatoes, and parsley. Cover with water and bring to a boil. Once the water starts boiling, reduce the heat and let it simmer for 30 minutes. A good broth is recognized by its aroma, so make sure the vegetables are fresh and flavorful.

4. Finishing the dish:
After the base is baked, remove it from the oven and cut it into cubes of about 1 cm. If the broth has simmered long enough, strain it to remove the bones and vegetables. Add the dough cubes to the broth and let everything simmer for another 4-5 minutes. This step allows the cubes to absorb the flavor of the broth, making each bite delicious.

5. Serving:
The imperial soup is served hot, ideal for cool evenings or when you need a culinary treat. You can add a few fresh lovage leaves on top for an extra touch of flavor and freshness.

Useful tips:

- Serving variations: You can try adding other vegetables such as zucchini or bell pepper to the soup for a different taste and texture.
- Dough tip: If you prefer a lighter dough, you can replace 50 g of the flour with cornstarch. This will make the cubes lighter and fluffier.
- Frequently asked questions:
- Can I use boneless chicken? Absolutely! If you prefer, you can use boneless chicken to make the broth simpler.
- How can I store the imperial soup? You can keep the soup in the refrigerator for 2-3 days, but the dough cubes may become soft. I recommend adding them to the soup just before serving.

Nutritional benefits:

This imperial soup is not only delicious but also nutritious. Chicken is an excellent source of protein, while the vegetables add essential fiber and vitamins. Parmesan, in moderate amounts, contributes to calcium and protein intake. Semolina provides complex carbohydrates that will give you the energy you need throughout the day.

Ideal pairings:

Imperial soup pairs perfectly with a slice of fresh bread or flavored croutons. Additionally, a simple green salad can complement the meal, bringing a pleasant contrast of textures and flavors.

In conclusion, imperial soup is more than just a dish; it’s a culinary experience that invites relaxation and joy. Whether you serve it at a festive meal or as a personal treat, you will surely appreciate the combination of flavors and textures. Bon appétit!