Soups forum: Spring Vegetable Soup ala Helene
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|Sautee in 4 T OO or butter - 3 stalks of celery, 2 3" onion, 3 scallions, 1med. Tomato chopped, 3 - 1" dia. carrots sliced, * add 2 T flour and sweat it for a min. Add 2 qts chicken stock, sliced cubed potato 1 bay leaf, salt and pepper to taste. Cook for 15 min.
meantime ready: 1 zuke sliced, few florets of cauliflower and broccoli add to soup. Add handfull of chopped parsley and a handful of fine egg noodles (soup noodles). Let cook for another 15 min.
2 T sourcream, 1 egg yolk blended well together, add a little of hot soup and stir, then when soup has stopped cooking add this mix. to the soup. This is optional. If this omitted you may want a bit more flour to thicken a bit more.
* can add string beans cut into 1" pcs. and/or frozen peas.
In this pic. I have home made dumplings added instead of noodles.
Thank you so much for posting that recipe...Looks absolutely delicious! Can you please post your recipe for homemade dumplings when you get a chance?
|Hungarian dumplings./ German Spaetzle
Yield about 2 C dough. In a med. size bowl place 2 lg. eggs 1t salt 1-1/2C all purpose flour
1/4 C water, handful chopped parsley leaves (only the leaves) beat well until dough is shiny. Let rest for 1/2 hour or more (this is a key - important). should be a bit heavy on the spoon kind of dough.Then bring the dough to the front of the bowl, tilt close towards the liquid and slice, yes with a knife, thin slices into the soup. Bring the bowl very close to the liquid and just keep slicing. Takes a bit of practice. No matter, it is supposed to be a hearty soup.
The middle spaetzle gagdet would work also. To the right board and spaetzle blade. If proficient with this, makes the most delicate noodle.To the left this press makes more like a spagetti type thing.
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