Drepsley Soup
Submitted by blackjack
This old-fashioned egg drop soup drizzles a thin batter through a colander into rich beef broth, creating tender, wispy noodle-like strands in minutes. A frugal, warming bowl that stretches pantry staples into something special.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minThink of Drepsley Soup as the rustic cousin of German Spaetzle soup or Austrian Einlaufsuppe. You whisk up a simple batter from egg, flour, and milk, then drizzle it through a colander straight into rolling beef broth.
The batter hits the hot liquid and sets into delicate, wispy strands that are somewhere between egg drop and tiny dumplings. The whole pot comes together in under 40 minutes with ingredients you probably already have on hand.
A generous handful of fresh parsley stirred in at the end brightens the whole bowl and gives it that homemade finish.
Chef Tips
- Keep the batter thin and runny. If it’s too thick, the strands will be gummy instead of light and feathery.
- Make sure your broth is at a full rolling boil before drizzling. A gentle simmer won’t set the batter fast enough.
- Use the back of a spoon to press the batter through the colander quickly for even strands.
- Homemade beef bone broth takes this from simple to spectacular, but a good quality store-bought stock works just fine.
Ingredients
Directions
Beat the egg, blend in the flour, then the milk.
The batter must be runny.
When the meat broth is boiling rapidly, put a collander over it with a spoon to quicken the dribbling.
Quickly put the lid on the pot, turn the heat down to half and cook slowly for four mintues in the covered kettle.
Take off the lid, turn off the heat, add the parsley and serve the soup immediately.
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