Griessnockerl Suppe
An old German favourite that was a staple in our house when I was growing up: Griesnockerl Suppe! Done properly it was only ever served cooked in a good quality clear consommé stock that had simmered all day on the stove. My mother always ...added a few vegetables to the stock and then the 'semolina dumplings' - simple food done well and it was delicious. 1 litre good quality clear stock
60g butter
1 egg (NZ size 7)
100 - 125g Coarse semolina
Salt and nutmeg to season
cream butter,add egg and semolina and mix well. (depending on the moisture content you may need to add a little more semolina. Mixture should be stiff enough to withstand light moulding between the fingers and holding its shape)Season with salt and nutmeg. Drop quenelles formed from the mix into the boiling stock and simmer for 10 - 15 minutes. (Quenelles are bits of the mix shaped between 2 teaspoons) Quenelles are cooked when they are still slightly golden inside. Sprinkle with parsley before serving.
An old German favourite that was a staple in our house when I was growing up: Griesnockerl Suppe! Done properly it was only ever served cooked in a good quality clear consommé stock that had simmered all day on the stove. My mother always ...added a few vegetables to the stock and then the 'semolina dumplings' - simple food done well and it was delicious. 1 litre good quality clear stock
60g butter
1 egg (NZ size 7)
100 - 125g Coarse semolina
Salt and nutmeg to season
cream butter,add egg and semolina and mix well. (depending on the moisture content you may need to add a little more semolina. Mixture should be stiff enough to withstand light moulding between the fingers and holding its shape)Season with salt and nutmeg. Drop quenelles formed from the mix into the boiling stock and simmer for 10 - 15 minutes. (Quenelles are bits of the mix shaped between 2 teaspoons) Quenelles are cooked when they are still slightly golden inside. Sprinkle with parsley before serving.
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