Flour Soup with Lumps
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 65 g mararine
- 7 tablespoon flour, heaped
- 3 teaspoons, heaped broth, granulated
- 2 egg (s)
- 1 ½ liters water
- Parsley, plenty
Print Recipe
Pin Recipe Instructions
- Chop the parsley and set aside.
- Melt the margarine in the pot. Remove the pot from the oven. Add the flour and mix with a wooden spoon, not a whisk. Possibly add flour so that not all of the flour has been mixed with the butter. Add the granulated broth. There should be lumps by now. Beat 2 eggs, stir in once and add all the water at once. Add the chopped parsley.
- Only now do you put the pot back on the stove. Bring to the boil on a high level, always stirring well so that nothing burns.
- When the soup boils, reduce the heat and simmer on low heat for 10 minutes. Over time, the whole thing becomes thicker, you may need to add more water.
- In contrast to the classic flour soups, lumps should form here!
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