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Drepsley Soup

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Submitted by blackjack

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

1 0.9
QUART L BEEF STOCK *
1 1
X X PARSLEY LEAVES
lots of, cut up *
1 1
X X SALT
to taste *
½ 118
1 1
EACH EACH EGGS
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 87 17% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 141mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 

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