| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Chicken, Soup, Soups, Soups & ste |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
sm |
Onion; minced |
| 9 |
c |
Chicken stock |
|
|
Salt |
|
|
Freshly ground white pepper |
| 1/2 |
ts |
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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