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Prep 10 mins
Cook 15 mins
This recipe was posted in reply to a message board request. It is from the "Choice Common Markets" cookbook, West Germany section (1973).
- 6 -8 sugar cubes
- 1 lemon, sliced into quarters
- 2 pints german lager beer
- 1 large cinnamon stick
- 4 cloves
- 1 pinch salt (about 1/8 teaspoon)
- 4 teaspoons cornflour (corn starch)
- 1⁄4 cup water
- 4 eggs, separated
- 1 tablespoon caster sugar (granulated)
- cinnamon sugar (for garnish)
- simmering water (to cook the "snow dumplings")
- Rub the sugar lumps over the surface of the lemon.
- Bring the beer to the boil with the cinnamon stick, cloves and sugar lumps.
- Add a pinch of salt.
- Blend the cornflour with a little water (1/4 cup) and add it to the soup, to thicken it.
- When soup has thickened, turn the heat down very low, wait a few minutes, and then whisk in the 4 beaten egg yolks.
- DO NOT reboil the soup or the yolks will curdle.
- Keep the soup on a very slow simmer while preparing the"snow dumplings".
- Whisk the egg whites with 1 Tablespoon of sugar"to a very stiff snow" (stiff enough to hold shape, but not dry).
- Into a pan of simmering water, drop spoonfuls of the snow and allow them to set (like a dumpling).
- When set, remove from pan with a slotted spoon.
- Remove cinnamon stick from soup, and ladle into bowls.
- The"snow dumplings" are then placed on top of the soup and sprinkled with a bit of cinnamon sugar.