It is still chilly here in the Southern Hemisphere and this soup is a sensational winter warmer. Easy to make and tastes delicious.
500 grams of White Bread (1-2 days old)
150 grams Unsalted Butter
200 grams Speck or Smoked Bacon (cut into small pieces)
500 ml Milk (full cream)
1 bunch of flat leaf Parsley (finely chopped)
1 bunch of Spring Onion (thinly sliced)
5 tablespoons of Plain Flour
Salt & Pepper to taste
3 litres of Chicken or Vegetable Stock
Preparation Time: 30 minutes (Plus 3 hours resting time)
Cooking Time: 30 minutes
Serves: 4-6 people
Makes: Approximately 8-10 Knödel
In a saucepan pour in the milk, butter and place over medium heat to allow the butter to melt. Once all the butter is melted, remove from the heat and place aside to cool down for approximately five minutes.
Cut the bread into cubes and place in a large bowl. Add the bacon pieces, chopped parsley and sliced spring onion. Whisk the eggs with a fork and add to the bread mixture. With a wooden spoon thoroughly combine the eggs with the bread, bacon, parsley and spring onion. Pour the milk and butter over the bread mixture, add salt and pepper. With your hands combine and mix all of these ingredients thoroughly and allow to stand covered with a tea towel for 3 hours.
Place the Knödel (dumplings) into the simmering broth for approximately 15 minutes once ready they will gradually rise to the top.
Home made chicken or vegetable stock is always favourable with this dish however, if you are pressed for time a good quality stock from a supermarket will be fine.
I am generous with the parsley and the spring onion. They add freshness and flavour to the soup.
By pressing the mixture firmly whilst making the balls ensures that they hold together when simmering in the broth.
If you have any leftover mixture you can place it in a container and freeze it to use another time.