| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | American | Soups & ste, American, Breads, Muffins & r | 6 | Servings |
INGREDIENTS
| 2 | qt | Smoked ham stock — |
| Clarified | ||
| 2 | c | Cabbage — shredded & |
| Blanched | ||
| 1 | c | Onion — shredded |
| 1 | ts | Caraway seed |
| 1/2 | c | Tomatoes — diced |
| 1/2 | c | Carrots — julienned |
| 2 | ts | Dill — chopped |
| 1 | lb | Flour |
| 1/2 | oz | Salt |
| 4 | Eggs | |
| 1 | c | Milk |
| 1/2 | c | Water |
| 1 1/2 | tb | Lemon zest |
INSTRUCTIONS
STEP ONE: Prepare the Garnish-- Combine cabbage, onions, caraway seeds, diced tomatoes, carrots, and 1 teaspoon chopped dill. STEP TWO: Prepare the Spaetzle-- Sift flour and salt into bowl. Make a well in the center. Combine lukewarm milk and water with eggs and pour into the well. Stir in flour, lemon, and remaining dill. Beat dough until bubbles start to form. Force through colander into boiling salted water. When spaetzle noodles float, remove them from the boiling water and cool. STEP THREE: Complete the Soup-- Heat ham stock in large pot. Add garnish to soup stock and simmer for one hour. Add spaetzle and serve. Recipe By : Richard Chamberlain, Restaurant at the Little Nell, Aspen From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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