Clear Soup with Dumplings

Clear Soup With Dumplings

2 large onions
1 tsp of herbs
1/2 tsp of nutmeg
1 carrot
1 turnip
Pepper and salt to taste
1 oz butter
1 1/2 qts water

Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water.

Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for 1 hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows:

1/2 pint of clear soup
4 eggs
A little nutmeg
Pepper and salt to taste.

Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

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