Click here to advertise on CatholicCulture.org

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
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Sons of Dominic Prepare for Family Synod 21 hours ago
Dominican theologians assess proposals for divorced and remarried 22 hours ago
The ‘Pope Francis effect’—changing the way the world sees the papacy 23 hours ago
Renewal with God Behind Us: Man Determines All July 28
Introducing the Church Fathers July 27

Top Catholic News

Most Important Stories of the Last 30 Days
New management, new changes coming for reformed Vatican bank CWN - July 8
Sweeping reforms to Vatican's media, financial operations CWN - July 9
‘Even Genghis Khan didn’t do this’: Mosul emptied of Christians CWN - July 21