German Potato Soup With Dumplings

Gold is not the less gold because mingled with alloy, nor light the less light because faint and dim, nor grace the less grace because young and weak. But after every allowance, I cannot see how any man deserves to be called “holy,” who willfully allows himself in sins, and is not humbled and ashamed because of them. I dare not call anyone “holy” who makes a habit of willfully neglecting known duties, and willfully doing what he knows God has commanded him not to do.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	German	Soups, Vegetables	6	Servings

INGREDIENTS

6	c	Potatoes, peel & cube
1 1/4	c	Celery, sliced
1/2	c	Onion, chopped
5	c	Water
1/2	t	Salt
1/8	t	Pepper
		Margarine
		Parsley, chopped
1		Egg, beaten
1/3	c	Water
1/2	t	Salt
3/4	c	Flour

INSTRUCTIONS

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 <nlberry@prodigy.net> on  Dec 06, 1998, converted by MM_Buster
v2.0l.

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