If you haven't noticed, it's been pretty wet and cold outside. And if you're chilled to the bone just like me, you may want a nice bowl of soup.
So this morning I started some chicken soup with the carcass of a chicken I roasted on Monday. But what was I going to put in the soup for substance? I could add pastina or rice, or I could make what I grew up eating in my grandmother's chicken soup - the white, spongy dumpling, affectionately referred to as "fluffy."
"Fluffy" is nothing more than a mixture of eggs, flour, and a little salt and pepper. Nearly every culture has some version of fluffy, and there are many variations on the recipe. Some recipes don't use any eggs, others use butter, and others call for half-and-half.
I however, make them the way my grandmother did, because after all, dumplings are nothing more than simple comfort food enjoyed to create, or re-create, tones of home.
So how do you make fluffy? Beat two eggs, add a pinch of salt and pepper, then stir in about 3.4 - 4 Tablespoons of flour. When the consistency reaches a thick pasty, glob, pour it into the boiling pot of soup. It will cook very quickly! Enjoy!