Schledderles-suppe (schlettersuppe)

Yield: 4 servings

Measure Ingredient
2 tablespoons Flour
1 Egg
Salt to taste
1 tablespoon Water
Soup:
Broth
Salt
Nutmeg
Pepper
Greens

Similar to 'Einlaufsuppe' ('Pour-In Soup').

Combine the first four ingredients in a a small beaker-like pot and stir until smooth. (The batter should drip in a long thin thread off the spoon). Tilt the pot and scrape the batter off the edge into the boiling broth. This results in the elongated 'Schletterle' which are sort of halfway between spaetzle and noodles.

Bring to a second boil, and adjust seasoning (salt, nutmeg, pepper, and greens). Serve.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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