| 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.
A Message from our Provider:
“Beauty: an act of God”