Milchsuppe mit Knödel
Milk Soup with Dumplings
|This soup has a long history, and was even a part of the negotiations
of the Kappeler War in Switzerland in the 1500's
Many folks have fond memories of this soup when they had a cold
their mothers would make it for them.
3/4 to 1 cup flour
Pinch of nutmeg
2 tablespoons water
4 cups milk
1 teaspoon teaspoon salt
2 bay leaves
1/ 4 teaspoon nutmeg
2 tablespoons butter
2 tablespoons cornstarch
1 /2 cup water or milk
Here is what the dumplings look like
They have a very fluffy light texture.
To serve put the dumplings in and add the butter if you want, some fresh grated nutmeg and some chopped chives.
I first heard of this soup from a request, and Roy Denman sent me this recipe.
Mix eggs, water, salt and flour. Dough should be sticky. Add a little water if it seems too dry. Heat milk on medium high. Drop 1/2 teaspoonfuls of dough in hot milk. Stir often so milk doesn't burn to bottom of pan. Cook dumplings about 7 minutes, add butter. Salt and pepper to taste.
You can make a sweetened version of this by adding 2 tablespoons of sugar to the milk, also some lemon zest to the dumpling batter is nice.
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January 10, 2011