Drepsley Soup

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt. beef or chicken broth
Lots Parsley — cut up
salt to taste
1/2 cup flour
1 egg
1/4 cup milk

1. Beat the egg, blend in the flour, then the milk. The batter must be
runny.
2. When the meat broth is boiling rapidly, put a collander over it and
pour the batter through
it into the soup, stirring the batter with a spoon to quicken the
dribbling.
3) Quickly put the lid on the pot, turn the heat down to half and cook
slowly for four
mintues in the covered kettle.
4) Take off the lid , turn off the heat, add the parsley and serve the
soup immediately.

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NOTES : You need to serve this quickly so that the dreps – tiny
dumplings don’t absorbed too much of the broth.

Formatted for MC by: RecipeLu

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