Kloesschensuppe/ Little Dumpling Soup
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 100 | ml |
water
|
*
|
| ¼ | teaspoon |
salt
|
|
| ½ | ounce |
butter
|
|
| 1 ¾ | ounces |
all-purpose flour
|
|
| 1 | each |
eggs
well beaten |
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | litre |
beef stock
prefer veal stock if possible |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+2 | ml |
water
|
*
|
| 1.3 | ml |
salt
|
|
| 14.5 | ml/g |
butter
|
|
| 50.6 | ml/g |
all-purpose flour
|
|
| 1 | each |
eggs
well beaten |
|
| 45 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | litre |
beef stock
prefer veal stock if possible |
*
|
Directions
Heat the butter, salt and water together until boiling.
Add all the flour at once and stir until the dough cleans the pan.
Then allow to cool.
Combine the beaten egg with the dough mixture: then add the Parmesan and the chopped parsley.
Form into small dumplings with two teaspoons.
Heat the beef stock and poach the dumplings in it gently for about 5 minutes.
Serve.
