Tyrolean Bacon-Dumpling Soup (Speckknodelsuppe) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is an adaptation of a dish served at the Signaterhof in the town of Signat. I have yet to try it, but it’s screaming the “make me” chant from the pages of my newest Saveur magazine. (Oct. 06) Ingredients:
1 1/2 cups warm milk |
6 tablespoons chopped flat leaf parsley |
3 eggs |
5 ounces finely chopped bacon (aka speck or tyrolean bacon, about 1 cup) |
3 stale white dinner rolls, cut into 1/4 cubes (about 1/2 lb) |
3 tablespoons butter |
1 medium yellow onion, finely chopped |
1/2 cup flour |
salt |
8 cups beef broth |
Directions:
1. Whisk together milk, 2 tablespoons of the parsley and eggs in a large bowl. Add bacon and bread; toss to combine. Let moisten for 30 minutes.
2. Heat butter in a skillet over medium heat. Add onions; cook until softened, 8-10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.
3. Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.
4. Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls, Ladle broth into bowls and garnish generously with remaining parsley.
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