Hi all! and Egg Drop Dumpling Soup Recipe welcome

[Guest guest]

Nice to meet you Sojo, you must look into the recipe files, that will

keep you occupied for days.

 

Isis

 

 

, " sojogogo " <sojogogo

wrote:

>

> Just joined! Hi, glad to be here.

>

> I've been a vegetarian for two weeks now. Probably a drop in the

hat

> to many of you. I'm looking forward to the many new ideas on here.

I

> decided to share one of my own. I'm not a big soup person, I like

> chowders and stews, however, I love a broth soup with my

> grandmother's recipe of danish dumplings, here's what I came up

with

> last night for dinner.

>

> Egg Drop Dumpling Soup

> serves 5-7 people

>

> Dumplings:

>

> 1 cup milk

> ½ cup butter

> 1 cup flour

> ½ tsp nutmeg

> ½ tsp salt

> 3 eggs

>

> Heat milk and butter to a boil. Add the flour, nutmeg and salt.

> Stir until thick and mixture leaves the side of the pan and forms a

> compact mass, like with cream puffs. Let it cool off the stove for

> a little while and do the other stuff.

>

> In a large pot put in:

>

> 1- 4 cup box of vegetable broth (I used swanson's organic)

> 2 cups frozen mixed vegetables

> 1/2 tsp salt

> 1/4 tsp pepper

> 1/4 tsp rosemary

> 1/2 tsp onion powder

>

> Put it on the heat to get it really hot. While that's getting hot

> finish your dumplings with the 3 eggs listed. Beat in one at a time

> until combined.

>

> By now your broth should be really nice and hot. Take 2 eggs and

> beat them in a bowl then slowly drizzle them into the soup to get

> the strands of egg you see in many soups out there. After that take

> your dumpling mixture and drop them in about tablespoon size. Cover

> and let it cook for about six minutes. Stir it up just a little

> because the vegetables are going to fight with the dumplings for

> space and the dumplings should look lovely and creamy ivory color,

> if they look sticky turn them and recover and cook a few minutes

> longer. Serve as is.

>

> Sojo

>