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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My son & daughter-in-law raved about this German soup but it just didn't sound like something I would like. One evening my little granddaughter asked my husband and I to stay for dinner and we accepted without knowing what was cooking. Needeless to say, we had our first taste of the infamous Greenbean Dumpling Soup ....and fell in love with it! I prefer my dumplings more like spaetzle than the regular biscuit type-dumplings. Also, either French-cut or regular green beans can be used. I do not use the roue - I thicken in the soup liquid. Be aware that it does make a lot, so adjustments for serving size may be needed. Ingredients:
1 (15 ounce) can potatoes, diced |
1 (15 ounce) can green beans, french cut |
6 1/2 cups water |
6 1/2 bouillon cubes |
1 strip bacon, raw, diced |
1/2 white onion, sliced |
1 pint heavy whipping cream |
pepper, to taste |
3 eggs |
1 1/2 cups flour |
1 1/2-2 tablespoons flour |
2 tablespoons crisco (solid) |
Directions:
1. In large pot/kettle mix water and bouillon cubes; add potatoes and green beans (draining is an option); bring to boil.
2. For dumplings:.
3. Mix together flour (1 1/2 cup) and eggs - adding enough water to make the dough sticky. Add dough to boiling water 1/2 T at a time (will float to top when done; reduce heat.
4. For roue:.
5. Brown flour (1 1/2 - 2 T) and Criso in small cast iron skillet; gradually add to liquid stirring until soup thickens to desired consistency.
6. To complete:.
7. Add whipping cream and pepper to taste; simmer until serve.
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