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Catholic Recipe: Xaver Suppe

    INGREDIENTS

  • 1 1/2 cups flour
  • 1/2 cup cream
  • 1/2 cup butter
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, white
  • pinch of nutmeg
  • 2 eggs
  • 2 egg yolks
  • 1 Tablespoon parsley, chopped (for dough)
  • 12 cups chicken stock
  • 2 Tablespoon chervil, chopped
  • 2 Tablespoon parsley, chopped (for soup)
  • Details

  • Serves: 10-12
  • Prep Time: 1 1/2 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

Also Called: Xavier Soup

This is a delicious clear soup with "dumplings" that is easy to make and can serve a crowd.

DIRECTIONS

Over low heat work the flour, cream, butter and Parmesan cheese to a solid dough. Work in the salt, pepper, nutmeg, eggs and egg yolks and parsley. Put the mixture into a piping bag with a big nozzle and pipe pea-sized balls onto a buttered tray. Let stand for about 30 minutes.

In the meantime heat some salted water until it boils, then drop in all the "dough peas". Cook for 5 minutes, then remove them with a slotted spoon and add to the warm chicken stock. Season soup to taste and add the chervil and 2 tablespoons parsley. Serves 10 to 12 people.

Recipe Source: Cooking With the Saints by Ernst Schuegraf, Ignatius Press, 2001
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