|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
Results 21 - 30 of 105 for german soups
Place in large kettle and cook over medium heat. In a bowl, beat eggs with salt. Add 1 cup water, then flour, starting with 1 cup. Beat smooth, then ...
Dissolve 4 chicken ... cans of creamed soup (2 celery, 2 ... until cheese is melted. Add salt and pepper to taste. May be served with crumbled bacon on top.
Cut up about ... improve the flavor. In a frying pan brown 3 to 5 slices of diced bacon. Add 1 1/2 tablespoons flour and brown. Add to soup. Season to taste.
Mix together and ... simple, cheap supper so often I hated it but now I'd give anything for a bowl of this soup served and cooked by Mom in her kitchen."
Add water to ... serving time make soup balls as follows. ... spoon. Drop by spoonfuls into boiling broth (meat removed) and cook 10 minutes. 10 servings.
Saute onion and ... 10 minutes. Pour soup into cup, add ... oven until cheese melts. Serves 4. NOTE: Beef bones are used for most basic soups in Germany.
Prepare your own recipe of chicken soup as for chicken ... or make this German soup. Cook until ... add a little milk just as this is served in the bowls.
Add all ingredients into boiling water and let it cook. Add seasonings. This soup is great with jalapeno cornbread.
Brown bacon. Add ... yolks. Add a little hot soup to mixture. Stir gently into soup. Add parsley and chervil; simmer 10 minutes (gently). Serve. Serves 8.
Cut up the ... brown. Add to soup and mix well. ... bacon are brown, carefully add to soup and turn down heat as this bubbles and might cause steam burn.
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