Quenelle Soup Recipe

Ingredients for Quenelle Soup Recipe

• 1 cup of boiling water
• 5 tablespoons butter (divided into 2 and 3 tablespoons)
• Salt
• Flour
• 1/2 pound lean veal
• 2 egg yolks
• 1 egg white
• Pepper
• Nutmeg
• Heavy cream
• Soup Stock

Instructions

1. Into a cup of boiling water, put 2 tablespoons of butter and a pinch of salt. Stir in sufficient flour to make a rather thick, smooth paste.
2. Turn it out and set away to cool.
3. Cut veal into small pieces and pound them thoroughly in a mortar, slowly adding the cold paste and remaining butter. Beat these well together and add the beaten egg yolks and the egg white.
4. Season well with salt, pepper, and grated nutmeg.
5. Rub all of it through a fine sieve. Add a little thick cream and use two teaspoons to form it into quenelles, or small balls.
6. Place these in the bottom of a saucepan and cover with boiling stock. Cook gently a few minutes.
7. Pour the hot soup or broth into a tureen and add the quenelles and stock.

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