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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

POTATO SOUP Recipe

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This recipe for POTATO SOUP is from The Todd Family Cookbook Project, 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:  
3 STRIPS OF BACON, CHOPPED AND FRIED
4 MEDIUM POTATOES, DICED
1 SMALL ONION, CHOPPED
1/2 C. FLOUR
1/2 TSP. SALT
1 EGG,, WELL BEATEN
1 TBSP. WATER
CELERY SALT
PEPPER
Directions:
Directions:
COVER POTATOES AND ONIONS WITH WATER IN SAUCEPAN. BOIL UNTIL POTATOES ARE TENDER. DRAIN OFF WATER. POUR IN ENOUGH MILK TO COVER POTATOES WELL. WHILE MILK IS HEATING, MIX FLOUR, SALT, EGG AND WATER GENTLY WITH FORK TO MAKE LITTLE DUMPLINGS (I LIKE TO USE MY FINGERS TO MIX). ADD BACON. DRIZZLE DUMPLINGS INTO SIMMERING (HOT) MILK WITH FINGERS. ANY EXTRA FLOUR MAY BE ADDED FOR THICKENER. MORE FLOUR MAY BE NEEDED DEPENDING ON EGG SIZE. SEASON TO TAST WITH CELERY SALT AND PEPPER.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Another Naomi Todd special. She made the best potato soup in the world. I think its all in the little dumplings!!

 

 

 

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