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Riebelesuppe (Riebele Soup)


2 eggs
1 egg yolk
250 g flour (9 oz)
salt
1 1/2 l broth (6 cups), homemade
chives, chopped

Knead eggs, egg yolk, flour and salt into a firm dough. Cover the dough and let it rest for 1/2 hour. Then grate it on a fine grater over a towel and let the "Riebele" dry. Add them to the boiling broth and simmer for 5 to 10 minutes. Or else make them by rubbing/crumbling the dough between your palms directly into the soup. Sprinkle soup with chives.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.