The Soup that Saved the Town
Lisa Olsen
The early settlers of Ephraim lived in constant fear of the nearby Indians. One afternoon in the mid 1860's, Chief Blackhawk and his angry warriors covered with war paint rode into the small settlement with torches to "burn down the town". The fragrance of this Danish Dumpling Soup drifted through a kitchen window. As the warriors sampled the creamy dumplings, scalping was reduced to one of the lesser joys. They rode off with the pot of soup and the town of Ephraim was saved.
Simmer about 20 minutes:
About 5 quarts of homemade beef stock
2 onions sliced or chopped
Add:
carrots, cut in small strips
potatoes, cut up
Simmer until nearly done. Add minced parsley. Using a teaspoon, make small round dumplings and carefully place in soup. Keep below boiling point. Do not cover pot while dumplings are cooking (about 10 minutes). They are a Danish dumpling, small and firm.
Dumplings:
1 cup milk
1/2 cup butter
1/8 tsp. nutmeg (optional)
1 cup flour
2 well-beaten eggs
1/4 tsp. salt
Put milk, butter, salt and nutmeg in heavy skillet. When boiling, add flour all at once, stirring until mixture slips away from pan. Remove from stove and cool a few minutes.Add beaten eggs and mix well.
The early settlers of Ephraim lived in constant fear of the nearby Indians. One afternoon in the mid 1860's, Chief Blackhawk and his angry warriors covered with war paint rode into the small settlement with torches to "burn down the town". The fragrance of this Danish Dumpling Soup drifted through a kitchen window. As the warriors sampled the creamy dumplings, scalping was reduced to one of the lesser joys. They rode off with the pot of soup and the town of Ephraim was saved.
Simmer about 20 minutes:
About 5 quarts of homemade beef stock
2 onions sliced or chopped
Add:
carrots, cut in small strips
potatoes, cut up
Simmer until nearly done. Add minced parsley. Using a teaspoon, make small round dumplings and carefully place in soup. Keep below boiling point. Do not cover pot while dumplings are cooking (about 10 minutes). They are a Danish dumpling, small and firm.
Dumplings:
1 cup milk
1/2 cup butter
1/8 tsp. nutmeg (optional)
1 cup flour
2 well-beaten eggs
1/4 tsp. salt
Put milk, butter, salt and nutmeg in heavy skillet. When boiling, add flour all at once, stirring until mixture slips away from pan. Remove from stove and cool a few minutes.Add beaten eggs and mix well.
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