Clear Broth with Butter Puffs

5 from 6 votes
Prep Time 15 minutes
Cook Time 5 minutes
Rest Time 5 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 3 kcal


  • 1 liter Chicken broth
  • 1 pinch Nutmeg, freshly grated
  • 1 pinch Pepper White
  • 40 g Cooked ham
  • 30 g Unsalted butter
  • 1 pinch Salt
  • 1 Egg yolk, size M
  • 30 g Flour, type 405
  • 1 tsp Baking powder
  • 4 tsp Celery leaves, fresh or frozen


  • Let the broth get hot and season with nutmeg and pepper. Cut the ham into very small pieces. Mix the softened butter with a pinch of salt until frothy. Add the egg yolk and stir until homogeneous. Then sprinkle in the flour and baking powder in a teaspoon and mix in until smooth. Fold in the ham pieces.
  • Form 12 small cams with 2 wet teaspoons and let them slide into the simmering broth. Simmer for five minutes, then remove from heat and let stand with lid for about 5 minutes. Chop the fresh, washed celery leaves and add to the broth. Spread the dumplings and the broth on the soup bowls, serve and enjoy.


Serving: 100gCalories: 3kcalCarbohydrates: 0.2gProtein: 0.4gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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