Xaver Suppe
This is a delicious clear soup with "dumplings" that is easy to make and can serve a crowd.
)INGREDIENTS:
- 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)
DIRECTIONS:
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.
Do you use fresh parsley or dried? What can I use to substitute for the cream. I have milk or fat free half and half. Will either of those work?
ReplyDeleteI am sure that fresh parsley would be best, but I used dried parsley (at a ratio of 1 to 3) since I had it on hand. I also just used more parsley for the chervil.
ReplyDeleteAS for the cream, you could make your own using your milk and combining it with butter. The recipe I have says to mix 3/4 cup milk with 1/3 cup butter (melted) to use in place of one cup of cream (so you would half those measurements) Also, if you use low-fat milk, add a tablespoon of flour to the mixture to thicken.
I hope this helps! :)
I just made this and it turned out great. Used your cream sub and also used whole wheat because that's what we have lol. So good. My 3 year old loved it too. I think she's eating more of the broth though :-j silly girl just loves soups.
ReplyDelete