Photo Source: Thor News
Kleppmelk (dumpling soup) is a creamy soup commonly eaten in Northern Norway, Trøndelag, Vestland, and Møre og Romsdal, with each region having a slightly different recipe. Read more about this rustic dish of many names, here.
Ingredients (Serves 4)
2 eggs
10 cups (2.5 l) milk
4 tsp. sugar
1.6 – 2.5 cups (4-6 dl) all-purpose wheat flour (option to sub in ¼ of this amount with barley flour)
1 tsp. salt
Method
Dough: Mix eggs and sugar with 2.1 cups (5 deciliters) milk. Stir in the flour until it becomes a light dough, similar to pancake batter. (Optional: replace 1/4 of the flour with barley flour)
Soup:
In a cooking pot, mix salt with the remaining milk. Bring to a low boil. Pay close attention when you heat the milk so that it doesn’t bubble over or burn.
Using two tablespoons, make small balls out of the dough, and gently drop them into the pot of hot milk. Let simmer for about 10 minutes, or until dumplings are cooked through. Do not overboil, as this results in hard, gummy dumplings.
Serve with cinnamon and sugar sprinkled over top.
Source: Thor News