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  • Corn and Spatzle Soup

    1 vote
    Corn and Spatzle Soup
    Prep: 10 min Cook: 30 min Servings: 4
    by Denise Sherin
    115 recipes
    >
    This is a wonderful Amish soup. It makes for a wonderful dinner with a salad and some nice crusty bread. The Spatzle recipe here makes about 3 cups, you only need one for the soup. You can serve them up as a side dish with browned butter.

    Ingredients

    • 2 cups of water
    • 1 tbsp butter
    • 1 cup of spatzle (recipe below)
    • 2 cups corn, fresh or frozen
    • 1 tbsp fresh parsley chopped
    • 1/2 tsp pepper
    • 1/2 tsp salt
    • 1/8 tsp dried marjoram
    • 1/8 tsp dried basil
    • 2 cups milk
    • 1/2 cup half and half
    • For Spatzle:
    • 1 1/2 cups flour
    • 3/4 tsp salt
    • 1/8 tsp ground nutmeg
    • 2 lg eggs, beaten
    • 1/2 cup milk
    • 8 cups water

    Directions

    1. To make Spatzle
    2. Bring the water to a boil in a large pot add a tbsp of oil so they don't stick.
    3. Combine flour, salt and nutmeg i a mixing bowl, stir in beaten eggs and add milk gradually. Beat till smooth.
    4. Force the dough through a colander, slotted spoon or a spatzle maker into the boiling water.
    5. Boil til they rise to the surface, about 2-3 minutes. Then continue to cook over low heat for 12 mins.
    6. Remove with a slotted spoon and drain.
    7. Makes approx 3 cups.
    8. For Soup:
    9. In a 6 qt stock pot, bring the water to a boil and add butter.
    10. Add corn, parsley, pepper, salt, marjoram and basil.
    11. Add cooked spatzle. Simmer for 15 mins over medium heat.
    12. Add milk and half and half heat about 5 mins longer.
    13. Simmer until thickened, about 12 mins, careful not to boil rapidly.

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