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2 tablespoon Butter
1 small Onion, Minced
9 cup Chicken Stock
½ teaspoon Thyme
1 pinch Nutmeg, Freshly Ground
1 cup Flour
2 Eggs
In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened,3 mins. Stir in all but one c of the chicken stock and bring to a simmer. Season with salt and white pepper to taste.
Meanwhile,combine the remaining 1 cup stock with the thyme, nutmeg, 1/2 ts salt and a pinch of white pepper. Bring to a boil over high heat. Remove from the heat and beat in the flour until thoroughly blended. Let the mixture cool slightly, then beat in the eggs, one at a time.
Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, 5 mins. Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3mins before serving.
1 small Onion, Minced
9 cup Chicken Stock
½ teaspoon Thyme
1 pinch Nutmeg, Freshly Ground
1 cup Flour
2 Eggs
In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened,3 mins. Stir in all but one c of the chicken stock and bring to a simmer. Season with salt and white pepper to taste.
Meanwhile,combine the remaining 1 cup stock with the thyme, nutmeg, 1/2 ts salt and a pinch of white pepper. Bring to a boil over high heat. Remove from the heat and beat in the flour until thoroughly blended. Let the mixture cool slightly, then beat in the eggs, one at a time.
Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, 5 mins. Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3mins before serving.
