I tried a version of this soup last weekend; it had the same basic ingredients (except as noted below), but the exact procedure for the soup was not followed. I was pretty sick with a nasty cold (or something) that day, and gave the ingredients list to my older sons. I then promptly fell asleep and they, rather than wake me, just started to make a chicken soup. In spite of the minor differences, I think we still came pretty close the the spirit of the recipe. Basically, a nice, fat chicken (rather than some chicken parts) was slowly boiled in chicken stock; then the vegetables (far more than the recipe called for) were cut up and all thrown together. NOTE: Rather than extracting flavour from a veal knuckle (impossible to find here!), I added a couple of good-sized cubes of beef http://foodsoftheworld.activeboards.net/glace-de-viande-your-secret-weapon-for-flavour_topic2482.html" rel="nofollow - glace de viande , as suggested by Dave (Hoser) - this was an excellent substitution that added colour, richness and a delicious flavour profile that made this chicken soup truly unique. While the meat was being removed from the chicken - the finely-chopped vegetables were sauted in half a stick of butter; once they got a little colour, some flour (not quite enough) was stirred and cooked into the mix and the pan was de-glazed with a little chicken stock. The resulting slurry was then added back into the de-fatted stock, along with the chicken, and slowly simmered until the vegetables were tender with just a little bit of tooth left to them. Not quite the same procedure, but close! Finally, in the name of expediency, I decided to forego the traditional http://foodsoftheworld.activeboards.net/leberkndel_topic3810.html" rel="nofollow - Leberknödel (liver dumplings) and made dumplings in the manner of http://foodsoftheworld.activeboards.net/rod-franklins-nokedli-pictorial_topic2809.html" rel="nofollow - Rod Franklin's outstanding nokedli , according to his "1 egg/.5 cup of flour/half-eggshell-full of water" ratio. As usual, this method, along with some simple salt, pepper and paprika, resulted in an excellent dough/batter for dumplings, and I was able to finally use the spaetzel maker that Rod had sent to me some time back: This gadget is indeed a keeper! Perfect little dumpling balls were consistently thrown from it, and it was a joy to use. So basically, in spite of slight differences, we made this soup, and I can say with absolute confidence that we are talking about some delicious eats here. The soup was flavourful, unique and filling - the perfect thing for a grey day and a family that had several members struggling through a cold. I really enjoyed the way that the beef (substituted for veal) seemed to "fill in" any holes in the flavour profile that might have existed by using chicken flavours only. I am not a huge fan of parsnips, but they definitely worked with this soup, right alongside the carrots and the parsley, to bring out some notes that I would probably not have noticed otherwise.
This is indeed something that will be made again over the course of this fall/winter. When I do, I will make it according to the recipe and will post a pictorial at that time. It is definitely recommended, and hope that someone gives it a try as I myself can't wait to try it again.
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