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Prep 30 mins
Cook 30 mins
- Cook potatoes and onion in boiling salted water until tender- drain.
- Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
- Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
- Cover and cook about 10 minutes.
- Serve at once.
i haven't made this yet....but, have been searching (frantically) for the potato soup recipe my 95 year old grandmonther used to make. obviously she can't quite remember how to make it; but, this is the closest i've found....i remember her measuring the milk for the dumplings in the "large half" of the broken egg shell. will let you know, but, i'm sure this is it! thanks!!!
Very good recipe and very close to what my mom and grandma made! The only thing I did differently was trying to get it a little closer to my family's recipe. I sauted some onion and celery then added the cooked potatoes and went on from step 2. I would also add a LITTLE lass salt, somewhere between a tsp and 1.5 tsps. 2 was just a little too much for my taste. Otherwise... very thicky and creamy and the rivels were wonderful, just like we always had! Thanks!
Simply delicious, yes, TRUE! And JUST like Grandma used to do! Doubled spices, added nutmeg and chives as is personal taste too! Added 1/2 cup peas for last couple of miutes, don't know what possessed me to do! Hubby asked for seconds, was a delight! Enjoyable soup for a any night! :)