Preparation: 15 minutes – Cooking: 30 minutes – Cost: * – Difficulty: *
Ingredients for 6 people
2 cubes of broth or 1.5 l of homemade juice
50 g of soft butter
100 gr of fine or medium oatmeal
Optional: 2 or 3 Strasbourg sausages, cut into slices,. White onion.
crushed cubes in 1.5 liters of water.
Grind the butter with a fork, beat eggs and add them to the butter.
Mix with a fork and incorporate oatmeal while still mixing.
forms 24 small balls the size of a large hazelnut by rotating them by hand.
deposit– those in the broth and let them rise to the surface.
Let simmer for 5 minutes then add washed and finely chopped parsley and at the end of the soup spice.
If you like, add sausage slices, overlay and let it swell for 5 to 10 minutes.
Serve the soup on shoulder plates and sprinkle with parsley and finely chopped white onion.
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