Corn and Spatzle Soup Recipe
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
- To make Spatzle
- Bring the water to a boil in a large pot add a tbsp of oil so they don't stick.
- Combine flour, salt and nutmeg i a mixing bowl, stir in beaten eggs and add milk gradually. Beat till smooth.
- Force the dough through a colander, slotted spoon or a spatzle maker into the boiling water.
- Boil til they rise to the surface, about 2-3 minutes. Then continue to cook over low heat for 12 mins.
- Remove with a slotted spoon and drain.
- Makes approx 3 cups.
- For Soup:
- In a 6 qt stock pot, bring the water to a boil and add butter.
- Add corn, parsley, pepper, salt, marjoram and basil.
- Add cooked spatzle. Simmer for 15 mins over medium heat.
- Add milk and half and half heat about 5 mins longer.
- Simmer until thickened, about 12 mins, careful not to boil rapidly.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 881g | |
| Recipe makes 4 servings | |
| Calories 387 | |
| Calories from Fat 129 | 33% |
| Total Fat 14.59g | 18% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 885mg | 37% |
| Potassium 426mg | 12% |
| Total Carbs 49.72g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 9.31g | 6% |
| Protein 14.74g | 24% |
