"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Potato Soup Recipe

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This recipe for Potato Soup, by , is from Something I Threw Together - Favorite Recipes From Leola Hinton's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, October 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Approximately 4 quarts potatos, diced
1 very large onion
Milk
4 eggs
2 cups flour
Salt and pepper to taste

Directions:
Directions:
Cut up potatos, put into large pot and cover with water (about 3 inches over the top of the potatos). Boil until almost tender and then pour off half of the liquid and replace with milk.
Add diced onions and bring to boil. Lower heat and add revels. To make the revels, combine the flour, eggs, a pinch of salt and about 4 tbsp water. Mix until dough is sticky and drop into soup, about 1 tbsp per revel.
Cook until revels are done, about the consistency of homemade noodles. Add salt and pepper to taste. Can add flour to thicken, if desired.

Personal Notes:
Personal Notes:
I'm not sure where the term "revel" comes from. The dictionary has a definition of "to take much pleasure; delight" and that makes sense to me. It seems like someone said this is a German thing, but it doesn't really matter. We ate potato soup frequently in the winter and it's still considered a special treat - and the revels are required.

 

 

 

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