German Potato Soup With Dumplings
dumplings, soups
----JUDY LAUSCH DGSV43A----
----COUNTRY WOMAN----
6 cup potatoes; peel & cube
1 1/4 cup celery; sliced
1/2 cup onion; chopped
5 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
----DROP DUMPLINGS----
1/3 cup water
1/2 teaspoon salt
3/4 cup flour
1 margarine
1 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.
Yield: 6 servings