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Friday, December 31, 2010

Recipe: Chicken Soup with Butter Dumplings

Makes 4 servings
Time: 20 minutes

Serve in any chicken soup.

6 C chicken stock
4 T (1/2 stick) butter, softened
2 eggs
½ C flour
¼ C minced fresh parsley leaves
¼ C minced or grated onion
Salt & freshly ground black pepper to taste

Heat the stock in a large pot. Cream the butter in a bowl with the black of a fork, then beat in the eggs. Stir in the flour, parsley, onion, salt, and pepper, blending well. Add heated stock 1 T at a time, just until the batter is soft; do not make it too loose or the dumplings will fall apart.
Drop the batter by the scant teaspoonful into the simmering broth. Cook until set and cooked through, about 10 minutes, removing the dumplings as they are done. Serve immediately in the soup.

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