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Potato Soup with Klatskis
Creamy Potato Soup with Small Flour Dumplings |
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6 medium potatoes
1 quart chicken stock
1 quart milk
1 cup flour
1 egg
salt
pepper
1/2 cup celery leaves, chopped (opt)
hard-boiled egg, diced (opt)
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Peel and dice potatoes into bite size cubes, place in large soup pot with chicken stock. Bring to boil, simmer until potatoes are tender.
Add milk, bring to a boil.
Mix flour and egg together to form pea-sized dumplings. Reduce heat slightly and sprinkle in the flour and egg mixture slowly while stirring. Allow to simmer, stirring frequently, for 10 minutes.
Season with salt and pepper to taste.
Garnish with finely chopped celery leaves and/or chopped hard-boiled egg.
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Preparation Time: 30 minutes |
Serves: 4-6 |
| Recipe Origin: Lithuania |
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Submitted by: |
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Audra Bartlett
Connecticut
United States |
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| This recipe has been viewed 6670 times. |
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