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     Title: Kloesschensuppe / Little Dumpling Soup (Oberlandner)
Categories: Soups, Swiss
  Servings:  4
 
    100 ml Water
    1/4 ts Salt
    1/2 oz Butter
  1 3/4 oz Flour
      1    Egg, well beaten
      3 T  Grated Parmesan
    1/2 c  Chopped parsley
      1 l  Beef stock
 
  Heat the butter, salt and water together until boiling. Add all the flour
  at once and stir until the dough cleans the pan. Then allow to cool.
  Combine the beaten egg with the dough mixture: then add the Parmesan and
  the chopped parsley. Form into small dumplings with two teaspoons. Heat
  the beef stock and poach the dumplings in it gently for about 5 minutes.
  Serve.
  
 
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