Drepsley Soup
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
beef stock
|
*
|
| 1 | x |
parsley leaves
lots of, cut up |
*
|
| 1 | x |
salt
to taste |
*
|
| ½ | cup |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
beef stock
|
*
|
| 1 | x |
parsley leaves
lots of, cut up |
*
|
| 1 | x |
salt
to taste |
*
|
| 118 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
milk
|
|
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.
