Schledderles-suppe (schlettersuppe) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Flour,
1: Egg,
Salt to taste,
1 tbsp: Water,
Soup:,
Broth,
Salt,
Nutmeg,
Pepper,
Greens,
Directions:
Similar to Einlaufsuppe (Pour-In Soup).
Combine the first four ingredients in a a small beaker-like pot and
stir until smooth. (The batter should drip in a long thin thread off
the spoon). Tilt the pot and scrape the batter off the edge into the
boiling broth. This results in the elongated Schletterle which are
sort of halfway between spaetzle and noodles.
Bring to a second boil, and adjust seasoning (salt, nutmeg, pepper,
and greens). Serve.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
Combine the first four ingredients in a a small beaker-like pot and
stir until smooth. (The batter should drip in a long thin thread off
the spoon). Tilt the pot and scrape the batter off the edge into the
boiling broth. This results in the elongated Schletterle which are
sort of halfway between spaetzle and noodles.
Bring to a second boil, and adjust seasoning (salt, nutmeg, pepper,
and greens). Serve.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp