| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Soups/, Stews |
4 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes, peeled |
| 6 |
c |
Water |
| 3 |
lg |
Bay leaves |
| 1 1/2 |
tb |
Caraway seeds (or to taste) |
|
|
Salt to taste |
| 1/8 |
c |
Flour (or more if necc.) |
| 1/2 |
c |
Milk |
| 1 |
pt |
(16 oz) sour cream (more if needed) |
|
|
Chopped scallions as garnish |
INSTRUCTIONS
PREPARATION Dice the potatoes very small and put them into t he soup pot
with the water. Add the bay leaves, caraway seeds and salt. cook until the
potatoes are done. Do not drain the water.
Stir the flour into t he milk and make a paste. Pour this mixture into the
soup, stirring constantly while adding. This will thicken the soup. Add the
sour cream tot he soup, stirring constantly while adding. Let the soup
again come to a boil and then simmer it slowly for about 10 minutes. Remove
the bay leaves and serve hot or cold. Add some chopped scallions as garnish
on top of each serving.
Posted to MM-Recipes Digest V4 #186 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 18, 1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”