German Potato Soup With Dumplings Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
JUDY LAUSCH DGSV43A
COUNTRY WOMAN 01/93
6 cup: Potatoes, peel & cube
1 1/4 cup: Celery, sliced
1/2 cup: Onion, chopped
5 cup: Water,
1/2 tsp: Salt,
1/8 tsp: Pepper,
Margarine,
Parsley, chopped
DROP DUMPLINGS
1: Egg, beaten
1/3 cup: Water,
1/2 tsp: Salt,
3/4 cup: Flour,
Directions:
In a kettle, combine first six ingredients; bring to a boil. Reduce heat
and simmer until vegetables are tender, about 1 hour. With a potato masher,
puree most of the vegetables. For dumplings, combine egg, water, salt and
flour. Stir until smooth and stiff. Drop by teaspoonsful into the boiling
soup. Cover and simmer until the dumplings are cooked through , about 10-15
minutes. Serve with a pat of margarine and sprinkle with parsley. Yield: 6
servings. A recipe of Mray Beth Jung, CW Food Editor.
Posted to JEWISH-FOOD digest by Nancy Berry on Dec
06, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
and simmer until vegetables are tender, about 1 hour. With a potato masher,
puree most of the vegetables. For dumplings, combine egg, water, salt and
flour. Stir until smooth and stiff. Drop by teaspoonsful into the boiling
soup. Cover and simmer until the dumplings are cooked through , about 10-15
minutes. Serve with a pat of margarine and sprinkle with parsley. Yield: 6
servings. A recipe of Mray Beth Jung, CW Food Editor.
Posted to JEWISH-FOOD digest by Nancy Berry
06, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp