5 cups of chicken broth or water
1 cup of sauce
1 medium lettuce
4 medium potatoes, cut
salt and black pepper to taste
2 tablespoons of butter or margarine
5 cups of chicken broth or water
1 cup of sauce
1 medium lettuce
4 medium potatoes, cut
salt and black pepper to taste
2 tablespoons of butter or margarine
Bring the chicken broth or water to a boil, then let it simmer
Adequate 1 cup of sauce, lettuce, and potatoes
Season with salt and black pepper, cover, and cook over low heat until the potatoes are tender
Add butter and mix well
Blend in a blender and serve
Yield: 6 to 8 servings
butter or margarine, 2 eggs, 1 tablespoon of chopped sauce
Place 1 cup of chicken broth, or beef broth, in a small pan and bring it to a boil
Adequate semolina, season with salt and pepper, add butter and mix well
Lower the heat and cook for about 5-6 minutes, until thickened
Remove from heat and reserve
In the meantime, separate egg yolks from whites, add yolks to the semolina mixture and mix well
Beat egg whites in a frothy state, add them to the semolina mixture and mix well
About 10 minutes before serving soup, bring the remaining broth to a boil
Dip a tablespoon in cold water, fill half with semolina mixture and drizzle into boiling broth
Repeat with the remaining semolina mixture
When the dumplings are floating, they're ready
Dust with chopped sauce and serve
Yield: 6 servings.
