Burnt Onion And Potato Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | 1 | Servings | |
INGREDIENTS
| 4 | c | Cubed potatoes |
| 3 | Onions diced, up to 4 | |
| 1 | c | Haimeshe farfel, up to |
| 1-1/2 | ||
| 1 | c | Pasta squares, egg noodle |
| squares | ||
| 3/4 | Stick of butter, i use | |
| margarine successfully | ||
| when | ||
| i make it parve | ||
| 1/4 | c | Flour mixed with: |
| 1/2 | c | Water, for thickening – i |
| brown the flour first | ||
| Salt and pepper to taste. |
INSTRUCTIONS
(all ingredient amounts are estimates) fry onions in butter until very brown but not burned. add 2/3 full pot (dutch oven) of water. you can add more later if needed. (the water should be very brown) add potatoes and cook for 10 minutes. add farfel and pasta thicken soup with flour/water mixture. season and simmer for 1 hour. enjoy. we love this soup with some fresh pumpernickel bread. this is a meal in and of itself but goes well with a fresh salad and other sides like egg salad, farmer's salad and an assortment of cheeses. i'd do tuna or salmon salad but i'm allergic to fish! Posted to JEWISH-FOOD digest by Karen_Jackson@nynet.nybe.on.ca (Karen Jackson) on Dec 05, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2793
Calories From Fat: 1095
Total Fat: 126g
Cholesterol: 280.1mg
Sodium: 157.9mg
Potassium: 8771.6mg
Carbohydrates: 395.6g
Fiber: 56.8g
Sugar: 30.3g
Protein: 54.5g