Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
1 small | Onion; minced |
9 cups | Chicken stock |
\N \N | Salt |
\N \N | Freshly ground white pepper |
½ teaspoon | Thyme |
\N pinch | Freshly ground nutmeg |
1 cup | All-purpose flour |
2 \N | Eggs |
\N 3 | minutes before serving. |
Recipe by: Food and Wine
In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 3 minutes. Stir in 8 cups of the chicken stock and bring to a simmer. Season with salt and white pepper to taste.
Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, ½ teaspoon salt and a pinch of white pepper. Bring to a boil over high heat. Remove from the heat and beat in the flour until thoroughly blended. Let the mixture cool slightly, then beat in the eggs, one at a time.
Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes. Remove from the heat, cover the saucepan and set aside to steam the dumplings for