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Potato Soup with Ribbles Recipe

5 stars - based on 2 votes
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This recipe for Potato Soup with Ribbles is from The Wootan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Yukon Gold Potato's
Chicken broth
butter
egg yolks
Milk
Flour
Salt
Pepper
You can add onion, but discard all of it before you add the ribbles
Directions:
Directions:
Peel and cube the potatoes about the size of dice.
Cover in chicken broth just to the top of cut potatoes
On med/hi bring to a boil, and when the potatoes are about 1/2 done, add milk (or 1/2&1/2 if you dare!) to about triple the broth.
Add a nice cube of butter, salt and pepper to taste.
(Grandma Wootan was always used a bit more pepper, so you could see it in the bowl when you served)
When the potatoes are tender, and ready to eat, turn down to simmer.

Making the Ribbles...

In a bowl, place 4 egg yolks (or more...some like the little dumplings so much, they make more, up to your taste) and start cutting in flour start with 3 heaping tbsp. and salt to taste till you have little strips of yellow dumplings, about an inch long. It doesn't matter if they are all different sizes, and you will have some flour in the bowl left over (which is an important thickener) and dump it all into the hot soup, turn up to med hi. stir the ribbles in and cook them for about 5 mins.
Done!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
Grandma, and my Mom used to always serve the Soup with fried Smoked Sausage sandwich's on very fresh Hamburger buns. I remember it was the only time I would use mustard relish on a sandwich.
A great meal to serve after being out in the cold all day. Be careful, seems like I always tended to burn my tongue on the soup because it took so long to cool down.

 

 

 

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