German Dumpling Soup

(thanks to Kirsten Schuchert Atchison)

Cook diced seasonal vegetables and appropriate chunks of meat or chicken—Kirsten suggests chicken with carrots, celery, peas, beans and parsley—in some wonderful stock. Salt to taste. When veggies are tender, take a small saucepan and mix ¼ cup of semolina (a.k.a. Cream of Wheat) into ½ cup milk. Cook, stirring constantly over medium heat, until thickened. Add 1–2 tablespoons butter, a bit of salt, and some freshly grated nutmeg; let cool a few minutes; then whisk in a medium egg. Drop by teaspoonfuls into the simmering soup. Simmer until dumplings return to surface. Irresistible.

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