| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chicken, Soup, Soups, Soups & ste | 1 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1 | Onion, minced | |
| 9 | c | Chicken stock |
| Salt | ||
| Freshly ground white pepper | ||
| 1/2 | t | Thyme |
| pn | Freshly ground nutmeg | |
| 1 | c | All-purpose flour |
| 2 | Eggs |
INSTRUCTIONS
Recipe by: Food and Wine 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1611
Calories From Fat: 540
Total Fat: 59.8g
Cholesterol: 497.9mg
Sodium: 3530.3mg
Potassium: 2655mg
Carbohydrates: 179.8g
Fiber: 5g
Sugar: 37.8g
Protein: 81.1g