Food recipes
Sodium Finely Soup
Sodium Finely Soup
Ingredients:
2 quarts Two-for-One Beef Stock or low-sodium store-bought
½ cup cooked finely diced carrots
2 cups fresh or frozen baby peas, cooked
Directions:
Chopped chervil or parsley
TO MAKE THE MEATBALLS: In a food processor, combine the meat and onions and
process until fine and light. (Danes put the mixture through a food grinder three times
until very fine.) Add the 1 teaspoon salt, the pepper, and allspice. In a small bowl, stir
together the flour and milk to make a paste, then add it to the meat mixture. Add the egg
white and mix well. Let stand for at least 30 minutes before continuing so that the
liquids are completely absorbed and the mixture has come together.
Bring about 2" of water to a boil in a skillet and add 1 teaspoon salt per quart of
water. Using a teaspoon, shape the meat mixture into 40 small oval meatballs. Drop 8
to 10 meatballs at a time into the water and boil until cooked through, 4 to 5 minutes.
Repeat with the remaining meatball mixture. Using a slotted spoon, transfer the
meatballs to a colander and rinse under cold water. Let drip-dry.
TO MAKE THE DUMPLINGS: In a saucepan, combine the butter, water, and 1 teaspoon
salt and bring to a boil. Add the flour all at once, stirring vigorously. When the mixture
is smooth, shiny, and thick enough to make a ball that leaves the sides of the pan,
remove from the heat and cool for 10 minutes. Beat in the eggs, one at a time until
thoroughly mixed.
Bring about 2" of water to a boil in a skillet and add 1 teaspoon salt per quart of
water. Using 2 teaspoons, shape the dough into 40 small, slightly oval-shaped balls.
Gently drop half of the balls into the skillet, return the water to a boil, and as soon as
it begins to boil, add a small amount of cold water to stop the boiling. Repeat the
boiling and cooling 3 times, at which point, the dumplings will be firm. Repeat with
the remaining balls. Using a slotted spoon, transfer the dumplings to a colander to
drain.
TO ASSEMBLE THE SOUP: Bring the stock to a boil in a saucepan. Bring the meatballs
and dumplings to room temperature. Ladle the broth into 8 heated individual bowls.
Add 1 tablespoon each carrots and peas to each bowl. Add 5 meatballs and 5
dumplings to each bowl. Garnish with chervil or parsley and serve immediately.
bread
DANISH BUTTER BUNS
THESE BUNS ARE AS CLOSE TO A FLAKY DANISH PASTRY AS IT GETS, WITH THE YEASTED RYE
DOUGH ROLLED WITH BUTTER INTO MANY THIN LAYERS.
Makes 16
Ingredients:
2 quarts Two-for-One Beef Stock or low-sodium store-bought
½ cup cooked finely diced carrots
2 cups fresh or frozen baby peas, cooked
Directions:
Chopped chervil or parsley
TO MAKE THE MEATBALLS: In a food processor, combine the meat and onions and
process until fine and light. (Danes put the mixture through a food grinder three times
until very fine.) Add the 1 teaspoon salt, the pepper, and allspice. In a small bowl, stir
together the flour and milk to make a paste, then add it to the meat mixture. Add the egg
white and mix well. Let stand for at least 30 minutes before continuing so that the
liquids are completely absorbed and the mixture has come together.
Bring about 2" of water to a boil in a skillet and add 1 teaspoon salt per quart of
water. Using a teaspoon, shape the meat mixture into 40 small oval meatballs. Drop 8
to 10 meatballs at a time into the water and boil until cooked through, 4 to 5 minutes.
Repeat with the remaining meatball mixture. Using a slotted spoon, transfer the
meatballs to a colander and rinse under cold water. Let drip-dry.
TO MAKE THE DUMPLINGS: In a saucepan, combine the butter, water, and 1 teaspoon
salt and bring to a boil. Add the flour all at once, stirring vigorously. When the mixture
is smooth, shiny, and thick enough to make a ball that leaves the sides of the pan,
remove from the heat and cool for 10 minutes. Beat in the eggs, one at a time until
thoroughly mixed.
Bring about 2" of water to a boil in a skillet and add 1 teaspoon salt per quart of
water. Using 2 teaspoons, shape the dough into 40 small, slightly oval-shaped balls.
Gently drop half of the balls into the skillet, return the water to a boil, and as soon as
it begins to boil, add a small amount of cold water to stop the boiling. Repeat the
boiling and cooling 3 times, at which point, the dumplings will be firm. Repeat with
the remaining balls. Using a slotted spoon, transfer the dumplings to a colander to
drain.
TO ASSEMBLE THE SOUP: Bring the stock to a boil in a saucepan. Bring the meatballs
and dumplings to room temperature. Ladle the broth into 8 heated individual bowls.
Add 1 tablespoon each carrots and peas to each bowl. Add 5 meatballs and 5
dumplings to each bowl. Garnish with chervil or parsley and serve immediately.
bread
DANISH BUTTER BUNS
THESE BUNS ARE AS CLOSE TO A FLAKY DANISH PASTRY AS IT GETS, WITH THE YEASTED RYE
DOUGH ROLLED WITH BUTTER INTO MANY THIN LAYERS.
Makes 16
Printed from https://recipe.bluelayer.org/recipe/74469/sodium-finely-soup