Mother's Potato Soup
MANY of our family-favorite recipes came from my mother-in-law, who was a wonderful cook. My husband inherited her love of cooking, and he enjoys stirring up her recipes, including this fabulous soup. We've often treated our friends to this dish, and one young man even asked for the recipe when he went off to college. —Louella Kightlinger
Erie, Pennsylvania
SERVINGS
|
2
|
CATEGORY
|
Soup
|
METHOD
|
Stovetop - One-Dish
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- RIVELS:
- 1 egg white
- Pinch salt
- 6 tablespoons all-purpose flour
- SOUP:
- 1-1/2 cups cubed peeled potatoes (3/4-inch pieces)
- 1 carrot (large), sliced
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups water
- 1 egg yolk
- 1/2 cup milk
- Minced fresh parsley
DIRECTIONS
In a small bowl, beat egg white lightly with a fork. Stir in salt and flour (mixture will be slightly dry); set aside. in a 1-1/2-qt. saucepan, combine potatoes, carrot, onion, salt, pepper and water. Cover but keep the lid ajar and bring to a boil; cook for 3 minutes. With a knife, cut rivels into soup. Cook, partially covered, for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately. Yield: 2 servings.