in Soup Recipes

crispbread dumplings

updated

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Ingredients for 4 servings:

  • 150 g crispbread
  • 90 g butter or margarine
  • 2 tbsp parsley
  • 4 eggs
  • Salt and pepper from the mill
  • 1 liter meat broth, clear

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 40 minutes

Addition to a clear soup

Finely grind the crispbread. Melt the butter and let it cool. Mix the crispbread crumbs with the eggs and butter and season with salt and pepper. Refrigerate for 3-4 hours. Form the dumpling mixture into small balls and simmer in the clear meat broth for about 25 minutes. Serve with the soup.

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Written by John Myers

Professional Chef with 29 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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