Clear Soup With Noodles Recipe

Ingredients for Clear Soup With Noodles Recipe

• Peeled, sliced carrots, onions, and green leeks, enough to make a pint
• 1 small young cabbage, sliced into thin shreds
• 3 tablespoons butter
• 3 pints of clear stock

Noodles

• 1/4 of a pound of slightly softened butter
• 3 tablespoons of flour
• 3 eggs

Instructions

1. Put vegetables in a saucepan with butter. Cover and put over low heat and cook until quite tender, shaking the pan or stirring carefully several times to be sure that they do not stick to the bottom of the pan.
2. When the vegetables are cooked, pour over them 3 pints of clear soup stock and boil thirty minutes.

To make the noodles

1. Beat butter until very creamy, then slowly beat in flour and well-beaten eggs.
2. Beat until very smooth.
3. Strain the soup and return it to the saucepan. When it boils, roll the paste into small round balls with your hands, dipping hands frequently in cold water to prevent the balls from sticking.
4. Drop them into the boiling soup and cook steadily for fifteen minutes.
5. Pour into the soup tureen and serve.

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