Polenta Soup

Preparation:

Preparation: Mix the cornmeal, the breadcrumbs, 50 g of butter, a whole egg and a yolk in a bowl. Add salt and pepper, add a little nutmeg and mix until you obtain a homogeneous mixture. Whip the remaining egg white until stiff and add it delicately to the mixture. Bring a pot of lightly salted water to the boil and with a teaspoon form the dough into almond-sized dumplings and drop them gradually into the boiling water. Cook them for about 15 minutes, then drain them and keep them aside. Melt 80 g of butter in a saucepan, add the flour, stirring, and as soon as it browns, stir in the hot broth. Add the thyme and bay leaf and cook gently for 20 minutes, stirring occasionally. Beat 3 egg yolks in a bowl, add the cream and pour into the broth, stirring with a whisk. Cook for 5 minutes. Add the polenta dumplings to the soup and serve it in bowls accompanied by grated Parmesan cheese.