Flour Dumpling Soup from the lower Faucigny

This is true poverty cookery. It may seem awful to you, but you have no idea how good it tastes when one is ravenously hungry. It is a personal interpretation adapted from the many versions of the gáleo ts soup of Mont Saxonnex as described by Arsène Bourgeaux in a lecture on the food of this village. The soup is made with water and flour with an occasional egg, nothing more. I have used the traditional Savoie spices of aniseeds, coriander, cumin, and dill to give it more taste, and