Eiergerstensuppe (egg-dough drop soup)
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Recipe by: anneli
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
100 g Plain breadcrumbs (approx. 3 A bit of salt
-1/2 oz) 1 tb (level) ground nutmeg
2 Eggs Meat broth
50 g Butter (3 1/2 Tbsp)
Melt the butter in a soup pot, then add the breadcrumbs, eggs, salt,
and nutmeg. Stir well. Slowly add the required amount of warm (but
not hot) broth, and keep stirring until the mixture comes to a boil.
Adjust seasoning and serve immediately.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
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