Speck Dumpling Soup

Name: Speck Dumpling Soup
Total time: 3900 s
Yield: 8 servings
Ingredients: 8 4/7 cups white bread day-old, cut into cubes; 3 1/2 ounces speck; 1/2 onions chopped finely; 2 tablespoons butter; 2 eggs; 2 cups milk; 2 tablespoons flour; 2 tablespoons chopped parsley; chives; salt; beef broth 1 1/4 lt.

L'Antro dell'Alchimista

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11Ingredients

200Calories

65Minutes

Description

Offering a simple, one-pan breakfast, this recipe features ham browned in butter. Eggs are cracked on top and cooked until the whites have set. Serve it hot out of the pan with a side of hashbrowns or o'brien potatoes. Garnish it with fresh herbs, such as snipped chives, for a shock of color and added flavor, and feel free to customize the recipe with additions of your choice, including crumbled, cooked bacon, onions, tomatoes or cheese.

Ingredients

servings:

300 grams white bread (day-old, cut into cubes)
100 grams speck
1/2 onions (chopped finely)
2 tablespoons butter
2 eggs
2 cups milk
2 tablespoons flour
2 tablespoons chopped parsley
chives
salt
beef broth (1 1/4 lt.)

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Directions

Place the cubes of bread in a bowl and add the small cubes of speck.
Saute the onion in the butter.
Beat the eggs with most of the milk, add the parsley and pour this mixture over the bread. Let the mixture rest for 30 minutes.
Incorporate the flour, a pinch of salt, and the onion to the mixture. If necessary add some milk.
Shape the mixture into dumplings with wet hands, place the dumplings in a pot of boiling salted water and cook on medium heat for approximately 15 minutes.
Drain the dumplings and serve them with the hot broth sprinkled with chopped chives.

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