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: 

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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
Sat14 December
Advent

Memorial of St. John of the Cross, Priest and Doctor

Image for Memorial of St. John of the Cross, Priest and Doctor

Today the Church celebrates the Memorial of St. John of the Cross (1542-1591). He was born and died in Spain. His parents were poor and could not give him training in any trade, hence he became the servant of the sick in the hospital of Medina. In 1563 he offered himself as a lay brother to the Carmelite…

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