Xavier Suppe
by Rose Daughtry
serves: 10
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Soup for St. Francis Xavier's Day |
| Ingredients: |
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1 1/2 c |
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flour |
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1/2 c |
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cream |
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1/2 c |
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butter |
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1/2 c |
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parmesan cheese, grated |
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1/2 tsp |
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salt |
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1/2 tsp |
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pepper, white |
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pinch |
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nutmeg |
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2 |
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eggs |
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2 |
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egg yolks |
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1 tblsp |
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parsley, chopped(for dough) |
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12 c |
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chicken stock |
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2 tblsp |
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chervil, chopped |
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2 tblsp |
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parsley, chopped (for soup) |
| Directions: |
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Over low heat workthe flour, cream, butter and parmesean cheese to a solid dough. Work in the salt, pepper, nutmeg, the eggs and egg yolks and the 1 tablespoons of parsley. Put the mixture into a piping bag with a big nozzle and pipe pea-sized balls onto a buttered tray. Let stand for about 30 minutes.
In the meantime heat some salted water until it boils, then drop in all the "dough peas". Cook for 5 minutes, then remove them with a slotted the chervil and 2 tablespoons parsley.
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