Drepsley Soup



INGREDIENTS:

1 qt. beef or chicken broth

Lots Parsley - cut up

salt to taste

1/2  cup  flour

1 egg

1/4  cup  milk

DIRECTIONS:

1. Beat the egg, blend in the flour, then the milk. The
batter must be runny.

2. When the meat broth is boiling rapidly, put a collander
over it and pour the batter through it into the soup,
stirring the batter with a spoon to quicken the dribbling.

3. Quickly put the lid on the pot, turn the heat down to
half and cook slowly for four mintues in the covered kettle.

4. Take off the lid , turn off the heat, add the parsley
and serve the soup immediately.



Drepsley Soup