| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Soup |
12 |
Servings |
INGREDIENTS
| 6 |
lg |
Potatoes; thinly sliced |
| 6 |
|
Green onions; diced |
| 4 |
tb |
Flour |
| 4 |
|
Beaten egg yolks |
| 2 |
tb |
Chopped parsley |
| 5 |
sl |
Bacon |
| 1/2 |
c |
Chopped onion |
| 8 |
c |
Chicken broth |
| 2 |
c |
Sour cream |
| 3 |
tb |
Chervil |
INSTRUCTIONS
Saute bacon; pour off excess fat. Add onions; saute 5 minutes. Stir in
flour. Add chicken broth, stirring constantly. Add potatoes; simmer 1 hour.
Combine eggs and sour cream. Stir into soup. Simmer on low for 10 minutes.
Float parsley.
THIS ONE!
ELOISE WATSON
(FROM SOME COOKBOOK)
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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