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Mother's Potato Soup cont.
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Minced fresh parsley
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |