in Soup Recipes

Potage dumplings

updated

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Ingredients for 2 servings:

  • 1 large egg(s)
  • 1 tbsp, heaped butter
  • 3 tbsp, heaped breadcrumbs
  • ¼ tsp nutmeg
  • n. B. Salt
  • n. B. sugar
  • ½ liter of water or broth

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 48 minutes

a soup garnish

Beat the egg and butter until fluffy. Stir in the breadcrumbs and nutmeg and knead everything into a smooth dough. Season with salt and sugar, and let the dough rest for about 10 minutes. Form the dough into small, approximately 1.5 cm dumplings and cook them in boiling water or broth for 8 minutes. Remove the dumplings with a slotted spoon and serve as an ingredient in clear soups or stews (e.g., beef stew or my chicken soup with semolina). You can also mix chopped herbs into the dough or replace the butter with bone marrow.

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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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