Title: German Potato Soup with Dumplings
Categories: Soup Dumpling German
Yield: 6 Servings
| JUDY LAUSCH DGSV43A |
| COUNTRY WOMAN |
| 6 | c | Potatoes; peel & cube |
| 1 1/4 | c | Celery; sliced |
| 1/2 | c | Onion; chopped |
| 5 | c | Water |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| DROP DUMPLINGS |
| 1/3 | c | Water |
| 1/2 | ts | Salt |
| 3/4 | c | Flour |
| | | Margarine |
| | | Parsley; chopped |
| 1 | | Egg; beaten |
In a kettle, combine first six ingredients; bring to a boil. Reduce
heat and simmer until vegetables are tender, about 1 hour. With a potato
masher, puree most of the vegetables. For dumplings, combine egg, water,
salt and flour. Stir until smooth and stiff. Drop by teaspoonsful into the
boiling soup. Cover and simmer until the dumplings are cooked through ,
about 10-15 minutes. Serve with a pat of margarine and sprinkle with
parsley. Yield: 6 servings. A recipe of Mray Beth Jung, CW Food Editor.