SPINACH SPAETZLE IN GAME-HEN BROTH
Somewhere between a pasta and a dumpling, these spaetzle are tender, toothsome, and fun to make. Meaning "little sparrows" in German, it's especially fitting that a spaetzle recipe found its way into this elegant soup that features game-hen.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 14
Steps:
- Broth: In a pot just large enough to hold hens snugly side-by-side, heat oil over medium. Add leeks, thyme, and a pinch of salt and cook, stirring occasionally, until leeks are soft but have not developed any color, about 5 minutes.
- Transfer mixture to a bowl. Season hens inside and out with salt and transfer to pot. Add enough water to just cover hens and bring to a boil, skimming any impurities from surface. Reduce heat to medium and simmer until hens are just cooked through, about 20 minutes.
- Spaetzle: Meanwhile, prepare an ice-water bath. Cook spinach in a pot of generously salted boiling water until wilted and darkened slightly, about 1 minute. With a slotted spoon, remove spinach and plunge into ice-water bath; let stand until cold, about 1 minute. Set pot of water aside for later.
- Thoroughly drain and squeeze spinach dry by pressing in a ricer or wringing out in a clean kitchen towel. Transfer spinach to a food processor with eggs, oil, nutmeg, cheese, and 2 tablespoons water; season with salt and pepper and purée until smooth. Add flour and pulse until no dry flour remains (dough should have the consistency of thick pancake batter).
- Broth: Transfer hens to a cutting board; strain broth through a fine-mesh sieve. Return broth to pot along with leek mixture and bring to a simmer over medium heat. Remove skin and bones from hens and shred meat into bite-size pieces.
- Spaetzle: Return pot of water to a boil. Press dough through a ricer or colander directly into water. Cook until spaetzle float to the surface, swell slightly, and are tender, about 5 minutes; drain.
- Stir 2 cups shredded meat and lemon juice into pot with broth. Spoon spaetzle into serving bowls and ladle broth mixture over top. Garnish with dill, a drizzle of oil, and serve with lemon wedges.
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Jake Wall
[email protected]I'm definitely going to make this dish again. It's a keeper!
roseberly seraphin
[email protected]This dish is a great way to use up leftover game hen. It's also a good way to get your kids to eat their vegetables.
Kalyn Chambers
[email protected]I'm not a big fan of spinach, but I really enjoyed this dish. The spinach flavor was subtle and didn't overpower the other ingredients.
Dir Awaz
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The spaetzle is light and fluffy, and the broth is rich and flavorful.
Gladys Lukonde
[email protected]I thought the dish was a bit bland. I think it could have used more seasoning.
Echo Echo
[email protected]I'm not sure what went wrong, but my spaetzle turned out mushy. I think I might have overcooked it.
Chuks Ndulor
[email protected]This dish is perfect for a special occasion meal. It's elegant and delicious.
Phoenix Godsey
[email protected]The game hen broth added a depth of flavor to the dish that I really enjoyed.
dj tiken
[email protected]I loved the vibrant green color of the spaetzle. It really made the dish visually appealing.
Marydavidpahrangstellafomtheirem
[email protected]The instructions were easy to follow and the dish turned out perfectly. I'll definitely be making this again.
Rinko Sodle
[email protected]This dish was a hit with my family! Even my picky eaters loved it.
gooraa Show
[email protected]I'm not usually a fan of spaetzle, but this recipe changed my mind. The delicate flavor of the spinach and the rich broth made for a truly enjoyable dish.
Sourov Chowdhori
[email protected]This spaetzle dish was a delightful surprise! The combination of spinach and game hen broth created a flavorful and comforting meal.