Drepsley Soup

Title:
Drepsley Soup

Yield:
1 Servings

Categories:
Lu's
recipe,
Penndutch,
Soups




Ingredients:





     1 qt Beef or chicken broth


          Lots Parsley; cut up


          Salt to taste


   1/2 c  Flour


     1    Egg


   1/4 c  Milk






 1. Beat the egg, blend in the flour, then the milk. The batter must be


 runny.


 


 2. When the meat broth is boiling rapidly, put a collander over it and pour


 the batter through it into the soup, stirring the batter with a spoon to


 quicken the dribbling.


 


 3) Quickly put the lid on the pot, turn the heat down to half and cook


 slowly for four mintues in the covered kettle.


 


 4) Take off the lid , turn off the heat, add the parsley and serve the soup


 immediately.


 


 NOTES : You need to serve this quickly so that the dreps - tiny dumplings


 don't absorbed too much of the broth.


 Recipe by: Food that Really Schmecks Posted to TNT - Prodigy's Recipe


 Exchange Newsletter  by RecipeLu 
on Aug 19, 1997