Schlettersuppe
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | tablespoon |
water
|
|
| Soup | |||
| 1 | x |
stock
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
nutmeg
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
mixed salad greens
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
water
|
|
| Soup | |||
| 1 | x |
stock
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
nutmeg
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
mixed salad greens
|
*
|
Directions
Combine the first four ingredients in a a small beaker-like pot and stir until smooth.
The batter should drip in a long thin thread off the spoon.
Tilt the pot and scrape the batter off the edge into the boiling broth.
This results in the elongated 'Schletterle' which are sort of halfway between spaetzle and noodles.
Bring to a second boil, and adjust seasoning (salt, nutmeg, pepper, and greens).
