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Clear Soup with Dumplings

Servings :
Preparation Time : 30 mins 
Difficulty : Moderate 

A fairly straightforward vegetable soup with dumplings. You can liquidise keeping the vegetables for a thicker, fuller flavour veggie soup.

Ingredients

2 large onions
1 tspn of dried mixed herbs
1/2 tspn of nutmeg
1 carrot
1 turnip
Pepper and salt to taste
1 oz. of butter
3 pints of water

For the dumplings
1/2 pint of the clear soup
4 eggs
A little nutmeg
Pepper and salt to taste

Method

Finely chop the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water.

Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup.

Let it boil for 1 hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings

Preparing the dumplings. Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt.

Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken.

Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.





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