Fine Garnishes Make Fine Soups

Remember: Fine Garnishes Make Fine Soups; always assuming, of course, that you have started out by using a Fine Stock.

Noodle Dough-This recipe comes from Mundare Alberta

Sift 1 1/2 cups flour and a little salt onto a board and make a well in the centre  Break 2 eggs into the well and gradually work the eggs into the flour. Knead the dough until it is smooth and elastic, adding a little more flour if necessary to make firm dough.

Noodles for Soup

Roll it out as thinly as possible on a lightly floured board and let it dry until no longer sticky, but still flexible. Fold the dough up several times and cut into very narrow strips. Toss the strips lightly on the board and let them dry thoroughly before cooking them. Cook the noodles for 5 minutes in boiling water or soup, or store them in a zip-lock freezer bag for later use.

Variations- The following variations may be frozen.

 Derelye-Roll out dough for noodles thinly on lightly floured board and cut it into 1- 1/2 -in. squares. Combine 1 cup ground cooked beef with 1 egg, 1 tsp. salt, a pinch of pepper and 1/2 tsp. onion juice. Put a generous tsp. of the filling on each square, fold the squares into triangles, and press the edges together firmly. Drop the derelye into boiling stock and cook them for about 15 minutes. Serve in hot soup.

 Kreplach- Roll out noodle dough thinly on a lightly floured board and cut into 1- 1/2 -in. squares. Combine 1-1/2 cups ground cooked chicken, 1 egg, 1 Tbsp. minced parsley and 1 tsp. onion juice. Put half a tsp. of the filling in the centre of each square, fold the squares into triangles and press the edges together.  Cook the kreplach in boiling salted water about 15 minutes, or until they are cooked through. Serve in clear soup

Kreplach may be filled with a mixture of 1/2 cup sautéed chicken livers, 2 diced hard-cooked eggs, 1 Tbsp. minced parsley, a pinch each of marjoram and thyme and salt and pepper to taste.

Cappelletti- Combine 3 slices ham, finely diced,1/2 cup ground cooked chicken, 1/4 cup diced roast pork, 1 egg, beaten, 2 tsps. grated Parmesan cheese, !/4 tsp. salt and a dash each of pepper and nutmeg.

Roll out noodle dough thinly on a lightly floured board and cut it into 2 1/2-in. circles. Put a tsp. of the filling in the center of each circle, fold dough over, seal it and bring the ends together, shaping each turnover into a little cap. Add the cappelletti to 6 cups boiling chicken stock and simmer them for about 15 minutes.

Tortellini- Roll out noodle dough thinly on a lightly floured board and cut it into 2- 1/2 in. circles. Sauté 1 chicken breast in 2 Tbsps. butter until it is cooked through and put it through a food processor. Blend in 2/3 cup ricotta cheese, 2 Tbsps. grated Parmesan cheese, 2 egg yolks, 1 egg white, 1/8 tsp. each nutmeg and grated lemon rind and salt and pepper. Put 1 tsp. filling in center of each circle of dough. Fold the circle in half and press the edges firmly together. Cook the tortellini in 2 qts. chicken stock for about 15 minutes.©Al (Alex-Alexander) D. Girvan. All rights reserved.