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Schledderles-suppe (schlettersuppe)

Yield: 4 Servings

Ingredients:

• 2 tb Flour
• 1 Egg Salt to taste
• 1 tb Water

Instructions:

Soup: Broth Salt Nutmeg Pepper Greens Similar to 'Einlaufsuppe' ('Pour-In Soup'). Combine the first four ingredients in a a small beaker-like pot and stir until smooth. (The batter should drip in a long thin thread off the spoon). Tilt the pot and scrape the batter off the edge into the boiling broth. This results in the elongated 'Schletterle' which are sort of halfway between spaetzle and noodles. Bring to a second boil and adjust seasoning (salt nutmeg pepper and greens). Serve. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel Allgaeuer Zeitungsverlag Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer Cooking Echo 8/92

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