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Schmarollknodel-Suppe Recipe

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This recipe for Schmarollknodel-Suppe, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sabina Jankowski-Tschirky
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
21/2 cup milk
1 pinch salt
40 g butter
100 g flour
3 eggs
1 liter vegetable broth
chives for decoration

Directions:
Directions:
To make the little balls that you eat with the soup you bring the milk to a boil in a pot and add butter and salt. Then add the flour all at once to the pot and mix until smooth. Meanwhile heat up the vegetable broth in a pot. After the dough cools add one egg at a time.

Form little balls from the dough using two spoons and after add the balls to the broth that should only be hot, not boiling. Let it stand in the broth for about five to ten minutes and then serve it, adding cut chives to the broth.

Personal Notes:
Personal Notes:
My niece Deepa Milnor asked me for a family recipe from Switzerland. I chose one that is really from our family as we have a big cooking tradition. All in our family love cooking very much.

 

 

 

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