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