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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Xavier Soup Recipe

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This recipe for Xavier Soup is from The Sensational A - Z Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups of all-purpose flour
1/2 cup of heavy cream
1/2 cup of butter
3/4 cups of Parmigiano-Reggiano, grated
1/2 teaspoon of salt
1/4 teaspoon of red pepper flakes
1/4 teaspoon of black pepper
pinch of ground nutmeg
pinch of ground cinnamon
2 eggs plus two egg yolks
2 tablespoons of parsley, chopped
10 cups of chicken stock
Directions:
Directions:
Prepare a baking sheet with a sheet of buttered parchment and fit a piping bag with a large round tip, about ½ inch in diameter.

Whisk the flour, butter, and cream together over low heat in a medium saucepan. Once the mixture has the texture of a soft dough, remove the pan from the heat. Add the salt, peppers, nutmeg, cinnamon, eggs, cheese, and the parsley. Stir vigorously to combine.

Place the dough in the piping bag and squeeze to form small dumplings about an inch in length. Let the dumplings rest for about 30 minutes.

In the meantime, bring a large pot of salted water to a boil. In another pan, warm the chicken stock. Cook the dumplings in batches to not overcrowd the pot. Cook the dumplings until tender, about 8 to 10 minutes. Remove them from the boiling water with a slotted spoon and transfer them to the chicken stock.

Once all the dumplings are in the chicken stock, your soup is ready. Ladle into bowls and garnish with additional parsley, if desired.
Number Of Servings:
Number Of Servings:
8 to 10 servings
Preparation Time:
Preparation Time:
1 hour and 15 minutes

 

 

 

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