MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Markklosschensuppe (Beef Marrow Dumpling Soup)
Categories: Beef, Breads, Vegetables, Herbs
Yield: 8 servings
2 lg Kaiser or Portuguese rolls
2 1/2 c Bread crumbs
1/2 c Fine chopped parsley
2 lg Eggs
Fresh grated nutmeg
Salt & fresh ground pepper
1 1/4 lb Beef marrow bones
10 c Beef stock
1 sm Carrot; peeled, julienned
1 sm Leek; white/light green
- parts only; julienned
MAKE THE DUMPLINGS: Place rolls in a bowl and cover with
warm water; let sit until soft, about 30 minutes; drain
and squeeze completely dry. Using your fingers, crumble
rolls into a medium bowl. Add bread crumbs, 6 tbsp.
parsley, eggs, nutmeg, and salt and pepper; set aside.
Using a small spoon or butter knife, scoop marrow from
bones into a small saucepan; heat over medium heat until
melted. Pour into bowl with rolls and mix until dough
forms. Shape into about thirty 1-oz. balls; set aside.
Mix stock, carrot, and leek in a 6-qt. saucepan; season
with salt and pepper. Bring to a boil over medium-high
heat; reduce heat to medium, and add dumplings. Cook,
stirring occasionally, until dumplings are cooked
through, about 3 minutes.
To serve, ladle soup and dumplings into 8 serving bowls,
and garnish with remaining parsley.
RECIPE FROM:
https://www.saveur.com
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