• Soups & Stews - 07

    From Dave Drum@1:3634/12 to All on Thu Nov 24 14:09:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Markklosschensuppe (Beef Marrow Dumpling Soup)
    Categories: Beef, Breads, Vegetables, Herbs
    Yield: 8 servings

    2 lg Kaiser or Portuguese rolls
    2 1/2 c Bread crumbs
    1/2 c Fine chopped parsley
    2 lg Eggs
    Fresh grated nutmeg
    Salt & fresh ground pepper
    1 1/4 lb Beef marrow bones
    10 c Beef stock
    1 sm Carrot; peeled, julienned
    1 sm Leek; white/light green
    - parts only; julienned

    MAKE THE DUMPLINGS: Place rolls in a bowl and cover with
    warm water; let sit until soft, about 30 minutes; drain
    and squeeze completely dry. Using your fingers, crumble
    rolls into a medium bowl. Add bread crumbs, 6 tbsp.
    parsley, eggs, nutmeg, and salt and pepper; set aside.
    Using a small spoon or butter knife, scoop marrow from
    bones into a small saucepan; heat over medium heat until
    melted. Pour into bowl with rolls and mix until dough
    forms. Shape into about thirty 1-oz. balls; set aside.

    Mix stock, carrot, and leek in a 6-qt. saucepan; season
    with salt and pepper. Bring to a boil over medium-high
    heat; reduce heat to medium, and add dumplings. Cook,
    stirring occasionally, until dumplings are cooked
    through, about 3 minutes.

    To serve, ladle soup and dumplings into 8 serving bowls,
    and garnish with remaining parsley.

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Thu Oct 19 15:14:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Markklosschensuppe (Beef Marrow Dumpling Soup)
    Categories: Beef, Breads, Vegetables, Herbs
    Yield: 8 servings

    2 lg Kaiser or Portuguese rolls
    2 1/2 c Bread crumbs
    1/2 c Fine chopped parsley
    2 lg Eggs
    Fresh grated nutmeg
    Salt & fresh ground pepper
    1 1/4 lb Beef marrow bones
    10 c Beef stock
    1 sm Carrot; peeled, julienned
    1 sm Leek; white/light green
    - parts only; julienned

    MAKE THE DUMPLINGS: Place rolls in a bowl and cover with
    warm water; let sit until soft, about 30 minutes; drain
    and squeeze completely dry. Using your fingers, crumble
    rolls into a medium bowl. Add bread crumbs, 6 tbsp.
    parsley, eggs, nutmeg, and salt and pepper; set aside.
    Using a small spoon or butter knife, scoop marrow from
    bones into a small saucepan; heat over medium heat until
    melted. Pour into bowl with rolls and mix until dough
    forms. Shape into about thirty 1-oz. balls; set aside.

    Mix stock, carrot, and leek in a 6-qt. saucepan; season
    with salt and pepper. Bring to a boil over medium-high
    heat; reduce heat to medium, and add dumplings. Cook,
    stirring occasionally, until dumplings are cooked
    through, about 3 minutes.

    To serve, ladle soup and dumplings into 8 serving bowls,
    and garnish with remaining parsley.

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Tea Parties are for little girls with imaginary friends.
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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)