Krapfen Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g Hungarian flour
- g butter
- brewer's yeast
- egg
- salt
- oil, lard or butter
- boiling broth
Instructions
- Make the dough from flour, butter, yeast, egg and salt; roll just under half a finger thick and cut ~20 mm rounds; let rise.
- When risen into little balls, fry in oil, lard or butter.
- Place in the tureen and pour boiling broth over to serve seven or eight.