Somewhere between a pasta and a dumpling, these spaetzle are tender, toothsome, and fun to make. Meaning "little sparrows" in German, it's especially fitting that a spaetzle recipe found its way into this elegant soup that features game-hen.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 14
Steps:
- Broth: In a pot just large enough to hold hens snugly side-by-side, heat oil over medium. Add leeks, thyme, and a pinch of salt and cook, stirring occasionally, until leeks are soft but have not developed any color, about 5 minutes.
- Transfer mixture to a bowl. Season hens inside and out with salt and transfer to pot. Add enough water to just cover hens and bring to a boil, skimming any impurities from surface. Reduce heat to medium and simmer until hens are just cooked through, about 20 minutes.
- Spaetzle: Meanwhile, prepare an ice-water bath. Cook spinach in a pot of generously salted boiling water until wilted and darkened slightly, about 1 minute. With a slotted spoon, remove spinach and plunge into ice-water bath; let stand until cold, about 1 minute. Set pot of water aside for later.
- Thoroughly drain and squeeze spinach dry by pressing in a ricer or wringing out in a clean kitchen towel. Transfer spinach to a food processor with eggs, oil, nutmeg, cheese, and 2 tablespoons water; season with salt and pepper and purée until smooth. Add flour and pulse until no dry flour remains (dough should have the consistency of thick pancake batter).
- Broth: Transfer hens to a cutting board; strain broth through a fine-mesh sieve. Return broth to pot along with leek mixture and bring to a simmer over medium heat. Remove skin and bones from hens and shred meat into bite-size pieces.
- Spaetzle: Return pot of water to a boil. Press dough through a ricer or colander directly into water. Cook until spaetzle float to the surface, swell slightly, and are tender, about 5 minutes; drain.
- Stir 2 cups shredded meat and lemon juice into pot with broth. Spoon spaetzle into serving bowls and ladle broth mixture over top. Garnish with dill, a drizzle of oil, and serve with lemon wedges.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love