Potage aux Fines Quenelles
This soup with homemade dumplings comes from Alsace where you may find it called by its' German name Riwelesupp.
Pronounced: poh tahj / oh / feen / kuh nel
INGREDIENTS:
For the soup:
8 cups beef broth
1/4 cup finely chopped fresh parsley
1 cup crème fraîche
salt and freshly ground black pepper
.
For the dumplings:
2 eggs, lightly beaten
1-1/2 cups unbleached, all purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1. To make the dumplings: Put the beaten eggs, flour, salt, pepper and nutmeg in a food processor and pulse until the mixture is crumbly.
2. Remove from the processor bowl and gather into a ball. Pinch off small pieces and rolling between your palms, make thimble sized ovals.
3. To finish the soup: In the meantime, bring the beef broth to a boil. Reduce heat and when the broth is gently simmering, drop in the dumplings.
4. Cover and cook for 10 minutes. Do not lift the lid. The dumplings will rise to the surface when done.
5. Stir in the parsley and crème fraîche. Simmer for a few minutes, then season with salt and pepper to taste.
To serve:
Ladle into heated soup plates and serve.
B-man
