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SPRING VEGETABLE SOUP Recipe

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This recipe for SPRING VEGETABLE SOUP is from A Treasury of Recipes, 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:  
Fresh from the garden:
Equal parts of diced new potatoes
carrots
peas
1 1/2 times green and yellow beans
Dumplings: 3 - 4 cups flour
5 eggs
large pinch of salt
2 tablespoons water
Mix together until very elastic, if not very elastic add more flour. Should be very stiff.
Directions:
Directions:
Boil all vegetables together in large pot. When almost cooked add Dumplings being made as follows for approximately 10 cups of vegetables. Into rapidly boiling soup stock (and using a teaspoon) spoon dumpling mix quickly into pot. Cover and do not peek for about 10 minutes. The dumplings resemble boiled pasta but should be reasonably light. When dumplings are cooked add 1/2 pint of whipping cream and about 1/3 cup butter.
Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
labour of love
Personal Notes:
Personal Notes:
This soup is a family favorite and we like to add a little white vinegar - just to taste upon serving.......trust us!!

 

 

 

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