Ingredients Jump to Instructions ↓

  1. 6 cups cubed peeled potatoes

  2. 1-1/4 cups sliced celery

  3. 1/2 cup chopped onion

  4. 5 cups water

  5. 1/8 teaspoon pepper Butter Minced fresh parsley DROP DUMPLINGS:

  6. 1 egg, beaten

  7. 1/3 cup water

  8. 1/2 teaspoon salt

  9. 3/4 cup all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. With a potato masher, puree most of the vegetables. For dumplings, combine the egg, water, salt and flour until smooth and stiff. Drop by teaspoonfuls into the boiling soup. Cover and simmer until the dumplings are cooked through, about 10 minutes. Garnish each serving with a butter and parsley. Yield: 6 servings.


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