Chicken Soup With Dumplings
2 Tbsp butter
1 small onion, minced
9 cups chicken stock
Salt
Freshly ground white pepper
1/2 tsp thyme
Pinch freshly ground nutmeg
1 cup favorite flour
2 eggs
In a large saucepan, melt the butter. Add the onion and cook over moderate
heat until softened, about 3 minutes. Stir in 8 cups of the chicken stock
and bring to a simmer. Season with salt and white pepper to taste.
Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the
thyme, nutmeg, 1/2 teaspoon 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, about 5 minutes. Remove from the heat,
cover the saucepan and set aside to steam the dumplings for 3 minutes before
serving.
Sandy U.
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