The Tyrol: Panicia da venderdi: "Friday Soup"

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Panicia da venderdi cun bales de orde / "Friday Soup"
 Categories: Val gardena, Vegetarian, Soups, Tyrolean
      Yield: 4 servings
 
MMMMM----------------------------SOUP---------------------------------
           Dried beans, preferably
           -haricot
     80 g  Butter
      1    Small onion, finely chopped
      4    Sprigs parsley, chopped
      1    Clove garlic, chopped
      1    Bay leaf
           Root vegetables (carrot,
           -parsnip, etc) as desired
           Barley flour to thicken

MMMMM-------------------------DUMPLINGS------------------------------
           Rye bread, cubed
      1    Onion, well chopped
      2    Slices bacon, grilled crisp,
           -well chopped
      1    Egg
      4 tb Barley flour
      1 tb Wheat flour
      2 tb Chives or tops of green
           -onions, chopped
 
  ("Friday" indicating, again, another meatless soup...but the
  dumplings, obviously, are an extra for non-meatless days.  Omit the
  bacon to keep the whole business meatless.)(Other names:  Zuppa di
  fagioli secchi con canederli d'orzo:  Bohnensuppe mit Gersteknoedeln.)
  
  Soak the dried beans the night before: drain.  Place in more water and
  simmer.  Meanwhile, saute the butter, onion, garlic and parsley:  add
  flour to the mixture and continue sauteing until the flour is golden
  brown, making a roux.  Add water and allow the roux to cook until the
  bubbling settles down:  then add to the soup pot. Add the bay leaf
  and any root vegetables, and salt to taste.  The soup must simmer for
  at least four hours.
  
  For the dumplings:  Saute the chopped onion with a little butter
  until the onions are translucent.  Add the rye bread and saute a
  little while longer.  Remove from heat, and cool.  Add the egg,
  flour, barley flour, chopped bacon and chopped chives or green
  onions. Form into dumplings, being careful not to press too hard
  while making them:  otherwise they'll refuse to puff.  Add to the
  soup around the three-and-a-half-hour point and simmer until the soup
  is done.
  
  (from SPEISA DA ZACAN / Traditional Dishes of Val Gardena -- a
  brochure from the Hotel and Restaurant Association of Groednertal/Val
  Gardena: translated by Diane Duane)
 

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