Kloesschensuppe / little dumpling soup (oberl

4 Servings

Ingredients

Quantity Ingredient
100 millilitres Water
¼ teaspoon Salt
½ ounce Butter
1¾ ounce Flour
1 Egg, well beaten
3 tablespoons Grated Parmesan
½ cup Chopped parsley
1 litre Beef stock

Directions

Heat the butter, salt and water together until boiling. Add all the flour at once and stir until the dough cleans the pan. Then allow to cool. Combine the beaten egg with the dough mixture: then add the Parmesan and the chopped parsley. Form into small dumplings with two teaspoons. Heat the beef stock and poach the dumplings in it gently for about 5 minutes.

Serve.

From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE GRAUBUNDEN, by the Chur Chapter of the Swiss Womens' Institutes

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