On Jan 4, 10:11*am, "Mike Muth" <m...@unverbesserlich.net> wrote:
> German Soup
> Less the dumplings, this is low-carb. *The type and quantity of
> dumplings you serve with this could certainly remove the low-carb
> status (I'm guilty. *I like Sp tzle, too)
> 1/2 ounce butter
> 1/2 onion, chopped fine
> 1 tsp caraway seeds
> 3 quarts veal or beef stock
> salt and pepper to taste.
> Melt the butter in a saucepan.
> When the butter is very hot, add the onion and caraway seeds.
> When the onion is lightly browned, add the stock.
> Season to taste.
> Simmer for 45 minutes.
> Serve with dumplings.
Grandma always used to make Griessnockerl. (Griess == Cream of Wheat).
Translating from a real German recipe:
30 g Fat or Butter
70 g Cream of Wheat
1 Liter Broth
Whip fat until foamy, then mix in the egg, then the Cream of Wheat and
the salt. Let the mixture sit for five minutes, before using two table
spoons to form into dumplings. Boil the dumplings for five minutes
either in seething saltwater or right into the broth. Then let sit for
fifteen minutes w/o heat.
Grandma would add some chopped parsley along with the salt, for flavor