Milk soup with spaetzle

Ingredients for 4 servings:

• 500 g wheat flour
• 1 tsp salt
• 5 eggs
• 220 ml water, lukewarm
• salt water
• 1 liter of milk
• Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with homemade spaetzle

Mix all the ingredients for the dough (except the salted water) and beat until air bubbles form. Let the dough rest for about 10 minutes, then beat again. Add the spaetzle dough in portions to boiling salted water, bring to a boil, and skim off any spaetzle that float to the top. When all the dough has been used up and there are no more spaetzle floating in the water, pour off enough water so that about 3-5 cm remain in the pot. Now pour the milk into the spaetzle water (the amount can vary depending on how much soup you want). Add salt to the milk soup and then return some of the spaetzle to the pot. We eat the remaining spaetzle with apple sauce and croutons.