Soupe aux riveles

Name: Soupe aux riveles (Soup with Alsatian Dumplings)
Yield: Serves 6
Cuisine: France
Ingredients: ½ teaspoon salt; Pinch of nutmeg; 1 tablespoon nut oil; 3 eggs, beaten; Parsley and chervil to garnish; 5 oz (150 g) flour; Nutmeg; Parsley and chervil to garnish; Salt and pepper; Salt and pepper; 2 large carrots, sliced; 2 turnips, chopped; 1 lb (500 g) beef rib bones; 2 large marrow bones, salted at both ends; 1 lb (500 g) oxtail

Soup with Alsatian Dumplings

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

For the Soup

1 lb (500 g) oxtail
1 lb (500

Europe
France
Mediterranean
Soup
Spicy

Method

Put all the soup ingredients into 7 pints (4 litres) cold water. Bring to the boil and simmer for 2 hours. From time to time skim off any scum that might accumulate.

Meanwhile, combine all th