CookEat Recipe
Two-Colour Dumpling Soup
Yellow and spinach-green strands of delicate flour-and-egg dumplings in broth.
Method
Steps
Step 1
Gather the ingredients: 180 g flour; 60 g butter; 40 g finely grated Parmesan; 400 ml milk; 2 whole eggs and 2 extra yolks; A handful of spinach; Salt to taste; A little grated nutmeg; 2 litres ready-to-use meat broth.
Step 2
Boil the spinach until tender, squeeze very dry and pass through a sieve.
Step 3
Melt the butter in a pan, stir in the flour, then add the hot milk gradually, stirring. Season with salt and cook while working with a spoon until the dough is smooth and cooked through.
Step 4
Let the dough cool to lukewarm. Beat in the eggs, extra yolks, Parmesan and nutmeg. Divide equally. Mix enough of the spinach purée into one half to make it green.
Step 5
Bring the broth to a boil. Put the yellow mixture in a sturdy piping tool with fairly wide round holes. Hold it upright over the pan and press short strands into the boiling broth, cutting them free as necessary. Repeat separately with the green mixture.
Step 6
Simmer gently until both colours are set throughout; verify 74°C in a thick test piece because the dough contains egg. Serve both colours together in the hot broth.
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