Caraway Chicken Soup with Spaetzledate: October 31, 2012
Nutrition Information (per serving)
8 (¾ cup ea.)
6 cups Chicken Stock
¼ cup veal or beef demi-glace
¾ tsp sea salt
1 tsp ground caraway seeds
3 Tbsp unsalted butter
¼ cup all-purpose flour
3 Tbsp all-purpose flour
1 lg egg
1 pinch sea salt
- In a large saucepan, combine chicken stock, demi-glace, first amount of salt and caraway. Bring to a boil and simmer for 10 minutes. (If you choose not to add beef stock, use more chicken stock.)
- In a small bowl, combine butter and first amount of flour to form a roux. Add roux to chicken stock mixture and stir well to combine.
- In a small bowl, combine second amount of flour, egg and salt. Mix until a very soft dough forms. Position a colander over a saucepan and press dough through holes into simmering soup. Cook at least 5 more minutes, stirring occasionally to break up spaetzle. Spaetzle will float to the top of the soup when done.