Scarlettfeather
12-13-2007, 12:06 PM
Chicken Soup With Dumplings
2 Tbs butter
1 small onion, minced
9 cups chicken stock
Salt
Freshly ground white pepper
1/2 tsp thyme
Pinch freshly ground nutmeg
1 cup favorite flour
2 eggs
In a large saucepan, melt the butter. Add the onion and
cook over moderate heat until softened, about 3 minutes.
Stir in 8 cups of the chicken stock and bring to a simmer.
Season with salt and white pepper to taste.
Meanwhile, in a medium saucepan, combine the remaining 1
cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a
pinch of white pepper. Bring to a boil over high heat.
Remove from the heat and beat in the flour until
thoroughly blended. Let the mixture cool slightly, then
beat in the eggs, one at a time.
Drop tablespoons of the dumpling mixture into the
simmering soup and cook until the dumplings begin to
firm, about 5 minutes. Remove from the heat, cover the
saucepan and set aside to steam the dumplings for 3
minutes before serving.
2 Tbs butter
1 small onion, minced
9 cups chicken stock
Salt
Freshly ground white pepper
1/2 tsp thyme
Pinch freshly ground nutmeg
1 cup favorite flour
2 eggs
In a large saucepan, melt the butter. Add the onion and
cook over moderate heat until softened, about 3 minutes.
Stir in 8 cups of the chicken stock and bring to a simmer.
Season with salt and white pepper to taste.
Meanwhile, in a medium saucepan, combine the remaining 1
cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a
pinch of white pepper. Bring to a boil over high heat.
Remove from the heat and beat in the flour until
thoroughly blended. Let the mixture cool slightly, then
beat in the eggs, one at a time.
Drop tablespoons of the dumpling mixture into the
simmering soup and cook until the dumplings begin to
firm, about 5 minutes. Remove from the heat, cover the
saucepan and set aside to steam the dumplings for 3
minutes before serving.