Heat 2 T. oil in a large Dutch oven.
Add and brown:
3-4 pounds chicken pieces
Stir in cover & simmer 30 minutes:
1 small onion, chopped
2 ribs celery, sliced
3 ½ C. water
1 bay leaf
3 chicken bouillon cubes
Salt & pepper
Add & simmer 10 minutes
5 medium carrots, sliced
Whisk together until smooth and add to pot. Cover & continue to simmer:
1/3 C. flour
1/12 C. water
Combine in a separate bowl:
1 ½ C. flour
2 t. baking powder
¼ t. salt
1 T. chopped fresh parsley
Make a well in the dry ingredients and add: 2/3 C. milk
1 large egg
1 T. oil
Stir briskly to make a batter. Spoon rounded tablespoons full of barter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring. Ladle into wide soup bowls and serve hot. Makes 5 or 6 servings
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