(Recipe found in Cooking With the Saints)This is a delicious clear soup with "dumplings" that is easy to make and can serve a crowd.
- 1 1/2 cups flour
- 1/2 cup cream
- 1/2 cup butter
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper, white
- pinch of nutmeg
- 2 eggs
- 2 egg yolks
- 1 Tablespoon parsley, chopped (for dough)
- 12 cups chicken stock
- 2 Tablespoon chervil, chopped
- 2 Tablespoon parsley, chopped (for soup)
Over low heat work the flour, cream, butter and Parmesan cheese to a solid dough. Work in the salt, pepper, nutmeg, eggs and egg yolks and parsley. Put the mixture into a piping bag with a big nozzle and pipe pea-sized balls onto a buttered tray. Let stand for about 30 minutes.
In the meantime heat some salted water until it boils, then drop in all the "dough peas". Cook for 5 minutes, then remove them with a slotted spoon and add to the warm chicken stock. Season soup to taste and add the chervil and 2 tablespoons parsley.
Serves 10 to 12 people.