Caraway Cabbage Soup with Lemon Dill Spaetzle

Title:
Caraway Cabbage Soup with Lemon Dill Spaetzle

Yield:
6 Servings

Categories:
Soups,
American,
Bread




Ingredients:





     2 qt Smoked ham stock --


          Clarified


     2 c  Cabbage -- shredded &


          Blanched


     1 c  Onion -- shredded


     1 ts Caraway seed


   1/2 c  Tomatoes -- diced


   1/2 c  Carrots -- julienned


     2 ts Dill -- chopped


     1 lb Flour


   1/2 oz Salt


     4    Eggs


     1 c  Milk


   1/2 c  Water


 1 1/2 tb Lemon zest






 STEP ONE: Prepare the Garnish-- Combine cabbage, onions, caraway seeds,


 diced tomatoes, carrots, and 1 teaspoon chopped dill.


 


 STEP TWO: Prepare the Spaetzle-- Sift flour and salt into bowl. Make a well


 in the center. Combine lukewarm milk and water with eggs and pour into the


 well. Stir in flour, lemon, and remaining dill. Beat dough until bubbles


 start to form. Force through colander into boiling salted water. When


 spaetzle noodles float, remove them from the boiling water and cool.


 


 STEP THREE: Complete the Soup-- Heat ham stock in large pot. Add garnish to


 soup stock and simmer for one hour. Add spaetzle and serve.


 


 Recipe By     : Richard Chamberlain, Restaurant at the Little Nell, Aspen


 


 From: Western Mexican Cookbook


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip