Thursday, April 3, 2008

Hønsekødsuppe Med Boller (Chicken Soup & Dumplings)


1 large hen
3 carrots
1 small celery root

Place hen in about 2 quarts cold water and bring to a boil. Skim soup and add vegetables; simmer about 3 hours. Strain soup and add salt to taste. Serve with dumplings.


1/2 cup butter
1 cup flour
salt to taste
1 soup wisp (parsley, celery top and onion tied together)
1 cup boiling water
4 eggs
1 teaspoon salt

Melt butter in heavy saucepan. Add flour and mix until smooth over low heat. Add 1 cup boiling water al at once and stir contantly until dough leaves the side of the pan. Cool. Suggest that each egg be beaten individually, then beat well with each addition into the above ingredients. Add salt. Drop by spoonful into boiling water, forming dumplings with a teaspoon. Cook very slowly 3 to 5 minutes and place in soup dish, or make dumplings ahead and heat them in soup.

Makes 6 servings.

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