Potato Soup with Dumplings
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter, unsalted
|
|
| 1 | cup |
onions
|
|
| 4 | cups |
water
|
|
| 3 | pounds |
new potatoes
|
|
| 1 | cup |
celery
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
| 2 | teaspoons |
parsley leaves
|
|
| 2 | teaspoons |
butter, unsalted
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | each |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
nutmeg
freshly grated |
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter, unsalted
|
|
| 237 | ml |
onions
|
|
| 946 | ml |
water
|
|
| 1.4 | kg |
new potatoes
|
|
| 237 | ml |
celery
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
| 1E+1 | ml |
parsley leaves
|
|
| 1E+1 | ml |
butter, unsalted
|
|
| 79 | ml |
all-purpose flour
|
|
| 2 | each |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
nutmeg
freshly grated |
|
| 237 | ml |
sour cream
|
|
Directions
Heat butter in a stockpot, over a medium flame add onions, heat and stir for 5 to 6 minutes.
Add water and bring to a boil, add potatoes, celery, 1 tablespoon salt, and pepper, bring to a boil.
Reduce heat, and simmer for 15 to 20 minutes meanwhile, combine butter and flour- mix well beat in eggs, remaining ¼ teaspoon salt, and nutmeg-mix well.
Drop by teaspoonsful into simmering soup cover and simmer for 10 minutes remove from heat.
