Title: Chickenbroth with Broccoli
Categories: Soup
Yield: 4 Servings
| 11 | oz | Broccoli |
| 8 | oz | Carrots |
| 8 | oz | Chickenbreast Filets |
| 1/2 | c | Milk |
| 3/4 | c | Butter |
| 2 1/2 | oz | Cream of wheat |
| 1 | | Egg, separated |
| 6 | oz | Cottage cheese Pureed |
| | | Pepper |
| | | Nutmeg,ground |
| 2 | tb | Parsley,chopped |
| 4 | tb | Lime Juice |
| 3 | c | Chickenbroth, instant |
| 2 | c | Chickenbroth,canned |
| 1 | cn | Whole Cernel Corn,drained |
1.Wash broccoli and cut into little roses, clean and peel carrots and cut
into slices.Slice the chickenfilets in small slices. 2.For the dumplings
heat the milk and the butter to a boil;add the cream of wheat while you
stir and cook until it is a big dumpling. 3.Let it cool a little than mix
in the eggyolk,cheese,salt,pepper,nutmeg and parsley and 1 tablespoon of
the limejuice. 4. Whip the eggwhite until stiff and fold it under 5.Heat
saltwater in pot and with a teespoon cut off little dumplings and let them
simmer in the saltwater for 5 minutes. 6.Heat the broth;add
broccoli,carrots and chickenmeat and simmer 5 minutes. 6.Add the dumplings
and the rest of the limejuice. Typed by Brigitte Sealing Cyberealm BBS
315-786-1120