Tyrolean Bacon-Dumpling Soup (Speckknodelsuppe)
This is an adaptation of a dish served at the Signaterhof in the town of Signat. I have yet to try it, but it’s screaming the “make me” chant from the pages of my newest Saveur magazine. (Oct. 06)
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INGREDIENTS
Nutrition- 1 1⁄2cups warm milk
- 6tablespoons chopped flat leaf parsley
- 3
- 5
- 3stale white dinner rolls, cut into 1/4 cubes (about 1/2 lb)
- 3tablespoons butter
- 1
- 1⁄2cup flour
- 8cups beef broth
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DIRECTIONS
- Whisk together milk, 2 tablespoons of the parsley and eggs in a large bowl. Add bacon and bread; toss to combine. Let moisten for 30 minutes.
- Heat butter in a skillet over medium heat. Add onions; cook until softened, 8-10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.
- Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.
- Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls, Ladle broth into bowls and garnish generously with remaining parsley.
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